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Succulent salmon is the star of the show in this easy pasta dish. You'll cook salmon and bring together with lemon and peas in a creamy tangtastic sauce.
Serves 2
Prep 10 mins
Cook 30 mins
Everyday Balance™ 65kcal each
Power Foods™
150g farfalle pasta, dried 2 salmon fillets diced into bite-size pieces
1 onion peeled finely chopped
1 garlic clove peeled finely chopped
1 tsp fennel seeds, crushed
1/2 1sp dried chilli flakes
100g frozen peas
1 lemon, zest and juice
Counted Ingredients
5 tbsp half-fat creme fraiche (130kcal)
Prepare your ingredients
1. Bring a large pan of water to the boil and add a generous pinch of salt
Add the pasta to the water and cook for 8-10 mins until al dente
2. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a medium heat Add the onion, garlic, fennel seeds and chilli flakes Cook for 5 mins until the onion has softened
3. Turn up the heat add the salmon and cook for another 1-2 mins
4. Now add the creme fraiche, and 5 tbsp of the pasta cooking water to the pan
5. Add the peas to the sauce and cook for 5 mins
6. Drain the pasta, keeping a little of the pasta water Add the pasta to the sauce along with a pinch of salt and black pepper, the lemon zest and juice
Give everything a good mix up, adding a little more pasta water if your sauce seems too thick and serve