Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
26
High
Nutrition per serving
Calories484.9 kcal (24%)
Total Fat18.4 g (26%)
Carbs51.7 g (20%)
Sugars9.3 g (10%)
Protein29.2 g (58%)
Sodium455.4 mg (23%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
place a pot of water on a medium heat nad bring to the boil. Preheat the oven to 180oC
OvenPreheat
Step 2
cook the pasta as per package instructions
Step 3
meanwhile, place the salmon fillets in an oven-proof dish drizzle with a tablespoon of rapeseed oil and the lemon juice and cook in the oven for 10 minutes
Step 4
heat 1 tbsp of oil in a frying pan and saute the onion and garlic with some salt and pepper and the oregano for 5 minutes
Step 5
next add the mushrooms, garden peas, sun-dried tomatoes and red pepper and cook until soft
Step 6
add the tomato puree and yogurt and mix well
Step 7
when the pasta is cooked, strain it and pour it into the pan with the vegetables.
Step 8
remove the salmon from the oven and mix it through the pasta to break it up
Step 9
stir the parmesan cheese through the pasta before serving
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