Pasta with Salmon & Vegetables

A light and diet-friendly pasta dish with fresh salmon.

Ingredients


  • 1 tsp olive oil
  • 50 g chopped leek (approx. 1/4 of a leek)
  • 100 g grated carrot
  • 200 g broccoli
  • 1 tblsp soy sauce
  • ¼ cube of fish stock (or vegetable stock)
  • black pepper
  • hot water from kettle
  • 100 g salmon
  • 50 g pasta penne (or other shape that you prefer)

Method

  1. Wash leek very well and chop it coarsely. Peel carrot and grate it also coarsely. Wash broccoli and cut it in small florets
  2. Heat the oil preferably in a Teflon coated large saucepan that has a lid. Add the chopped vegetables when the oil is warm but not hot or smoking.
  3. Add hot water from the kettle if it feels that your vegetables start sticking or feel to dry
  4. Add your fish or vegetable stock and your soy sauce. Cover with lid and leave to simmer for approx. 10-15mins until vegetables are soft but not overcooked, “al dente”.
  5. Heat the water in a large saucepan (at least 5dl of water) and add the pasta in when the water is boiling
  6. Boil the pasta depending on cooking instructions until “al dente”. Drain and add to the vegetables when cooked.
  7. Add the barbecued salmon into the vegetable and pasta mixture. Mix well and serve.

Notes:

Approx. 450 kcals





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