Lemony Salmon Pasta 🍝

Name: Lemony Salmon Pasta 🍝
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 100g whole grain spaghetti; 200g salmon fillet, 3cm cubes (about 1 small fillet a portion); 160g kale, roughly chopped (stems removed); 160g asparagus, roughly chopped; 160g fresh or frozen peas; 1 to 2 tbsp olive oil; 2 garlic cloves, grated; 1 tbsp capers; 1 tbsp crème fraîche (optional); 15g parsley, chopped; 1 lemon, zest and juice

7 steps

Prep:5minCook:15min

Lemony Salmon Pasta 🍝 A nutrient dense recipe with tons of greens and quality fats. You can opt for no salmon if you prefer and it's still super delicious 👌 This one is from my app where it aligns with multiple health goals including mood and mental wellbeing, brain wellbeing, general skin health and general wellbeing. It has a shelf life of 2 days so you can enjoy any leftovers for lunch the next day too 🙌

Updated at: Thu, 17 Aug 2023 02:33:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories545.4 kcal (27%)

Total Fat21.4 g (31%)

Carbs59.2 g (23%)

Sugars9 g (10%)

Protein36.2 g (72%)

Sodium184.9 mg (9%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gwhole grain spaghetti

200gsalmon fillet

3cm cubes

160gkale

roughly chopped, stems removed

160gasparagus

160gfresh peas

1 Tbspolive oil

1 Tbspcapers

1 Tbspcrème fraîche

15gparsley

Instructions

Step 1

1. Gather your ingredients.

Step 2

2. Bring a large pan of salted water to the boil. Once boiling, add the spaghetti and cook for 3 minutes.

Step 3

3. Add the salmon to the pan and cook for a further 5 minutes, or until opaque. (Omit this step if not using the salmon - just continue to cook the pasta for a total of 8 minutes).

Step 4

4. Add the kale, asparagus and peas, bring back to the boil and cook for 2 more minutes.

Step 5

5. Test the spaghetti to ensure it is cooked through and cook for a further 1-2 minutes if needed. Reserve a mugful of the cooking water, then drain and return to the pan.

Step 6

6. Stir through the olive oil and reduce the heat to low. Add the grated garlic, capers, creme fraiche, parsley, lemon zest and juice and stir to combine.

Step 7

7. Add a little of the cooking water to loosen the sauce if needed. Season well with salt and pepper and then serve.

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