Creamy Salmon Penne

Add the penne (use the suggested amount) to the boiling water and cook for 10 minutes, or until ‘al dente.’ Drain and return to the saucepan.

Note: Be sure to add the correct amount of pasta so that your dish is balanced, just the way we planned it!

While the penne is cooking, place the salmon fillets on the prepared oven tray. Drizzle with 1/2 the olive oil and season with a pinch of salt and pepper. Cook in the oven for 10 minutes, or until just cooked through (the salmon will continue to cook when tossed through the penne in step 5).

While the salmon is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the plain flour and cook for 1 minute. Adding flour helps the sauce to thicken and bind to the penne. Add the garlic, zucchini ribbons and baby spinach leaves and cook for 1-2 minutes, or until fragrant and wilted. Stir through the cooking cream and wholegrain mustard (if using) and season to taste with salt and pepper. Bring the mixture to a simmer and then remove from the heat.

Transfer the creamy sauce to the saucepan with the cooked penne. Flake the cooked salmon with a fork into bite-sized pieces and add to the saucepan. Cut the lemon into wedges and squeeze over the juice (add as much or as little as you like depending on your taste preference). Stir to combine. Finely chop the parsley leaves.