Sweet chilli salmon pasta

Sweet chilli salmon pasta

This delicious supper for one is quick to rustle up. To serve two people, just double the quantities.

By , 21 September 2015
Sweet chilli salmon pasta
  • Ready in: 30 mins
  • Serves: 1
  • Price: £2.40 per serving
Nutritional Info
Each 380g serving contains
  • Fat high
    21.4g
    31%
  • Saturates high
    7.1g
    35%
  • Sugars low
    9.4g
    10%
  • Salt low
    0.7g
    11%
  • Energy 2872KJ 686KCAL
    34%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 756kJ/181kcal.
Ingredients
  • 1 Asda Chosen by you Salmon Fillet (frozen)
  • 1 tbsp Asda Sweet Chilli Sauce
  • 1 tbsp lemon juice
  • 75g Napolina or Cook Italian Tagliatelle
  • 125g frozen peas
  • 50g Asda 50% Less Fat Light Soft Cheese with Garlic & Herbs
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put a sheet of foil on a baking tray and put the frozen salmon in the centre. Drizzle on 1 tsp each of the sweet chilli sauce and lemon juice. Fold up the foil to make a parcel, leaving room inside for air to circulate.

  • Cook in the oven for 20 minutes or until the fish flakes easily. Tip the salmon and any juices into a bowl and break it into large flakes.

  • While the salmon is cooking, add the tagliatelle to a large pan of boiling water. Bring back to the boil and simmer fast for 5 minutes.

  • Add the peas and return to the boil. Simmer fast for another 3 minutes. Drain.

  • Put the soft cheese in the pasta pan and add the rest of the chilli sauce and lemon juice. Heat until melted. Return the pasta and peas to the pan with the salmon and juices. Heat through, season with black pepper and serve.