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:
- 400 grams wholemeal penne pasta
- 2 large fillets of salmon, skin off
- ¼ butternut pumpkin, peeled
- 1 tablespoon olive oil
- 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.
- CUT butternut pumpkin into approximately 1cm thick slices and lightly coat in olive oil.
- PLACE salmon fillets and pumpkin on a baking tray and cook for 15 to 20 minutes.
- BRING a large saucepan full of water to the boil and cook pasta according to packet directions.
- HEAT a heavy-based frypan over medium heat and wilt the spinach with a little olive oil.
- REMOVE salmon and pumpkin from oven and transfer to a large bowl. Flake the salmon with a fork and allow the pumpkin to break up.
- 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 quick, flexible and easy recipe can be served hot or prepared and served cold as a salad. Choose a short pasta that will hold the ingredients well. Substitute spinach for any green vegetable available that cooks quickly. Fresh salmon is preferrable, but canned is an option, as is fresh mackerel. Roasting the pumpkin and salmon in the same tray is efficient and the pumpkin carries more flavour.
