Creamy Salmon Pasta
with Cherry Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Cooking Steps
Put a large saucepan of lightly salted water on to boil. Finely chop the brown onion. Peel and crush the garlic. Pick and roughly chop the dill leaves. Finely grate the Parmesan cheese. Slice the cherry tomatoes in half. Slice the cucumber into half-moons.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the salmon fillets and cook for 2-3 minutes on each side or until cooked through. Remove from the pan and set aside on a plate. Flake into small pieces with a fork.
Meanwhile, add the penne to the boiling water. Cook for 10 minutes or until ‘al-dente’. Drain and return to the pan. Drizzle with olive oil to prevent sticking.
Wipe out the frying pan and return to a medium-high heat along with a drizzle more olive oil. Add the brown onion and cook for 3-4 minutes or until soft. Add the garlic and cook for 1-2 minutes or until fragrant. Add the white wine vinegar and cook for 1 minute or until evaporated. Reduce the heat to low and add the cooking cream and the Parmesan (reserve some for garnish!). Crumble in the vegetable stock cube and season with a pinch of pepper.
Add the cooked penne, flaked salmon to the pan and stir through until well combined. Add the dill and stir through. TIP: If your kids don’t like dill, remove their portions from the pan before stirring through the dill.
Meanwhile, in a large bowl, combine the balsamic vinegar, honey, Dijon mustard and 2 tbs olive oil. Season with salt and pepper and mix well. Add the mixed salad leaves, cherry tomatoes and cucumber. Toss to coat.
Divide the creamy pasta between plates and serve with the salad on the side. Enjoy!
