Salmon Fillet with Vegetable Pasta in Tomato Sauce
Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.
Salmon Fillet with Vegetable Pasta in Tomato Sauce
Ingredients
- 100 g pasta shapes such as rigatoni
- Pinch of salt
- 150 g broccoli broken into small florets
- 100 g fine green beans trimmed and halved
- 1 leek trimmed and sliced
- 4 x 100g salmon fillets
- 2 tbsp lemon juice
- Freshly ground black pepper
- 1 tbsp chopped fresh chives
- 100 g frozen garden peas thawed
- 500 g jar original tomato pasta sauce
Instructions
- Pre-heat the grill.
- Cook the pasta shapes in a large saucepan of lightly salted boiling water for 8-10 mins, or according to pack instructions. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.
- Meanwhile, arrange the salmon fillets on the grill rack. Sprinkle them with lemon juice, season with black pepper and sprinkle with half the chopped chives.
- Grill for 6-8 mins, or until the flesh is opaque and flakes easily when tested with a fork.
- Drain the pasta and vegetables then return them to the saucepan with the peas. Stir in the jar of pasta sauce and heat, stirring gently for 2-3 mins.
- Share the pasta between 4 warmed serving plates or bowls and top with a fillet of salmon. Sprinkle with the remaining chives and serve immediately.
Notes
Swap the lemon juice in this recipe for orange juice to give the salmon a different flavour.
