Salmon Niçoise Pasta
Picture yourself lounging under a blue and white beach umbrella, gazing out to the Mediterranean Sea, as you feast on this light delight - a new take on the old classic. Enjoy the fresh medley of crisp green beans, plump olives and capers, topped with flaked salmon over seashell pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
conchiglie pasta
(Contains: Gluten, Wheat;)
100 g
green beans
1 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
⅓ cup
capers & olives
½ punnet
cherry tomatoes
¼
lemon
1 bunch
parsley
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, trim the green beans and halve the cherry tomatoes. Check the olives for pits, juice the lemon, and pick the parsley leaves.
Bring a large pot of salted water to the boil. Add the conchiglie pasta and cook for 8 minutes or until “al dente”. Add the green beans in the last 2 minutes of cooking. Drain well.
Meanwhile, heat a greased frying pan over a medium-high heat. Add the salmon and cook for 3 minutes on each side or until cooked to your liking. Remove from the pan and set aside on a plate. Cover with foil to keep warm. Wipe the pan clean with a paper towel.
Return the same frying pan to a medium heat. Add the olive oil, capers & olives, cherry tomatoes and a squeeze of lemon juice. Bring to a simmer and heat gently for about 1 minute or until heated through.
Stir the warm cherry tomato mixture and parsley through the pasta and beans. Flake the salmon with a fork and fold through the pasta. Season with salt and pepper.
Divide your salmon niçoise pasta between plates and dig in with a glass of white wine, if you like.
