Be kind to your heart with yummy omega-rich salmon and green veg pasta
(2 votes)
Cook: 25 Mins
Serves: 4
Price: £2.19 per serving
Nutritional Information
Each 494g serving contains
Energy
2396kj
573kcal
2396kj
573kcal
29%
Fat
24.2g
24.2g
High
35%
35%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
1.04g
1.04g
Med
17%
17%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
485kj/116kcal
Typical energy values per 100g:
485kj/116kcal
Ingredients
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
Method
1
Preheat the grill to a high setting.
2
Cook the pasta according to pack instructions.
3
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.
4
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.
5
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.
6
Divide the pasta between 4 bowls then top with a fillet of salmon. Sprinkle with the remaining chives before serving.