Salmon, Spinach and Pumpkin Pasta
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
1 ½ serves per portion
Recipe courtesy of Suzie van Laarhoven, Country Kitchens team
Ingredients:
¼ butternut pumpkin, peeled and chopped into chunks
2 tablespoon olive oil
2 large fillets of salmon, skin off or 400g canned tuna
400g wholemeal penne pasta
4 cups baby spinach leaves
Pinch of black pepper
1 tablespoon lemon juice
½ cup dill, finely chopped
Dill sprigs to garnish
Method:
PREHEAT oven to 180°C.
PLACE pumpkin on a baking tray and toss in 1 tablespoon of olive oil.
ADD salmon to the tray with pumpkin and bake in the oven for 15 to 20 minutes.
COOK pasta to packet directions.
HEAT a heavy based frypan over medium heat and wilt the spinach with a leftover olive oil.
REMOVE salmon and pumpkin from oven and transfer to a large bowl. Flake the salmon with a fork.
ADD spinach to the bowl and season with pepper and lemon juice.
DRAIN the pasta and toss into the salmon, pumpkin and spinach mixture.
ADD the chopped dill, divide between 4 serving bowls.
GARNISH with dill sprigs and serve immediately.
What's Great About It:
This versatile recipe can be served warm or chilled as a pasta salad. Use any quick-cooking green vegetable in place of spinach, and substitute fresh salmon with canned salmon or tuna if needed. Roasting the pumpkin and salmon together adds extra flavour while keeping preparation simple.
