400gdried pasta of your choice, ie. pappardelle, tagliatelle, linguine, spaghetti, fusilli or penne
2portions(wild) salmon fillet
2tablespoonolive oil
500gfresh spinach leaves, or 400g frozen spinach
30gunsalted butter
2tablespoonsunflower oil, or vegetable oil
1onion
2clovesgarlic
1cuplow-fat double cream
salt
black pepper
50gGrana Padano or Parmesan cheese, grated, for serving
Instructions
Take the fish (fully defrosted) out of the fridge at least 20 mins before cooking.
Cook the pasta according to instructions on the packet.
Whilst the pasta is cooking, prepare the salmon: carefully take off the skin (using a knife). Remove any bones, if found. Cut the fillets into small dices and set on a plate aside. Wash your hands after handling raw fish.
Add olive oil to a frying pan and turn the heat to medium-high. When the pan is hot, add the diced salmon. Season with salt and pepper and fry for 2-3 minutes each side. Once the fish is cooked, take it off the heat and set aside.
Peel and finely chop the onion and garlic. Add unsalted butter and sunflower (or vegetable) into a large pan (ie wok, preferably non-stick) and turn the heat to medium.
When the butter has melted and it starts to sizzle, add the chopped onion and garlic and fry for 3-4 minutes or until the onion is soft and glossy. The garlic will get aromatic and slightly brown.
Wash the spinach (if needed), drain and chop it roughly with a knife (it will blend better with the cream). Add the chopped spinach to the pan with fried onion and garlic. Stir thoroughly. Cover with a lid and cook for 4-5minutes on medium-high heat.
Once the spinach has wilted (lowered in volume), stir in the low-fat double cream. Season with salt and pepper. Cook for 4 minutes and then stir in the cooked pasta. Cook for 1 more minute.
Serve the creamed spinach pasta with salmon bites on top. Grate over some Grana Padano or Parmesan cheese and black pepper and enjoy!
Notes
Possible swaps:
500g fresh spinach for 400g frozen spinach
low-fat double cream for single cream or low-fat creme fraiche