Creamy salmon pasta
Ingredients:
Serves: 3 Prep time: 5 mins Cook time: 20 mins
2 cups dried penne pasta (I used brown rice penne)
1 + 1/2 tsp salt
1 + 1/2 cup broccoli florets
11 mixed baby tomatoes
4 spring onions
2 salmon fillets (preferably wild caught)
1/2 cup yogurt (I used Oatly Greek style)
2 tbsp cream cheese (I used plant-based Philadelphia)
a squeeze of lemon juice
generously handful of fresh dill
1 tsp oregano
Instructions:
Preheat the oven to 180 degrees and place some baking paper on a tray.
Add the pasta into a saucepan with a teaspoon of salt and pour over boiling water from the kettle. Cook the pasta according to the instructions on the packaging. My pasta takes around 10 mins.
Wash all the vegetables, cut the broccoli into small florets and chop up the spring onions.
Heat up your preferred cooking oil in a pan, add in the spring onions and saute it for about 3 minutes on medium heat.
Transfer the 2 salmon fillets onto the tray and bake them for 15 minutes.
Once you sauteed the spring onions, add in the broccoli florets and cook for about 8 mins on medium to low heat until softened but not fully cooked.
Whilst the broccoli is cooking, prep the creamy sauce.
Mix together the yogurt, cream cheese, lemon juice, dill, oregano, and 1/2 teaspoon of salt. Combine and set aside.
Add the baby tomatoes to the broccoli and cook for an additional 3-5 minutes.
By this point, your pasta should be ready so turn the heat down, use a strainer to pour the water off, and set it aside.
The salmon is also fully cooked at this point so remove it from the oven, scoop off the meat from the skin and transfer it straight into the pan with the vegetables.
Add the pasta to the pan with the salmon and vegetables, pour over the creamy mixture, combine everything and let it cook together for another minute or so on low heat then turn the heat off.
Garnish it with fresh dill and chopped almonds for some extra healthy fats.