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Salmon primavera spaghetti
heartfoundation.org.au|Helpline 13 11 12

Salmon primavera spaghetti

15 minutes (15 minutes)
Serves 2

Serves 2

See the recipe for Serves 4 here

  • ½ cup firmly packed parsley leaves
  • 2 green shallots, thinly sliced
  • 2 teaspoons baby capers, drained
  • 1 teaspoon lemon rind
  • 1½ tablespoons lemon juice
  • ½ large avocado, cut into 2 pieces
  • 2 x 120g skinless salmon fillets
  • 100g wholemeal spaghetti
  • 1½ tablespoons sliced green olives
  • 30g baby rocket leaves
  • 2 teaspoons pine nuts, toasted

 

  1. Process parsley, shallots, capers, lemon rind and juice in a small food processor until finely chopped. Add one piece of avocado and pulse to form a paste.
  2. Heat a medium non-stick frying pan over a medium-high heat. Add salmon. Cook for 3 minutes. Turn and cook for a further 3 minutes or until cooked to your liking. Remove and flake into large pieces.
  3. Meanwhile, cook spaghetti in a medium saucepan of boiling water following packet directions. Reserve ¼ cup pasta water, then drain.
  4. Transfer spaghetti and reserved pasta water to a medium bowl. Add flaked salmon, avocado mixture, olives and rocket leaves. Season with freshly ground pepper and toss gently to combine.
  5. Divide into 2 serving bowls. Top with remaining thinly sliced avocado. Sprinkle with pine nuts.

Tips

  • Salmon can be replaced with 480g skinless chicken breast fillets, if preferred. Cook chicken in a large non-stick frying pan over a medium-high heat for about 5 minutes on each side or until cooked through, then slice thinly. Or, for a shortcut, skip step 2 and stir through 450g shredded, skinless cooked chicken breast in step 4.

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