Salmon vegetable pasta
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- 150g rigatoni pasta
- 150g broccoli, broken into small florets
- 100g fine green beans, halved
- 1 leek, sliced
- 4 salmon fillets
- 2tbsp lemon juice
- 1tbsp chopped fresh chives
- 100g frozen peas
- 500g jar Dolmio Low Fat Bolognese Sauce
Preheat the grill to a high setting.
Cook the pasta according to pack instructions.
Bring another pan of water to the boil and cook the broccoli, green beans and leek until just tender, about 4-5 minutes. Drain well.
Meanwhile, arrange the salmon fillets on a grill pan. Sprinkle over the lemon juice and 1/2 the chopped chives. Season with black pepper and cook under the grill for 5-8 minutes, until the flesh is opaque and flakes easily.
Drain the pasta and return it to the pan. Add the peas and the cooked veg to the pan, along with the jar of Dolmio Low Fat Bolognese Sauce. Heat through, gently stirring, for 2-3 minutes.
Divide the pasta between 4 bowls then top with a fillet of salmon. Sprinkle with the remaining chives before serving.