This recipe is bursting with summer goodness, unlike the weather here tonight in Narnia! It takes no time at all to throw it together, making a pefect mid-week dish. Chock full of omega-3, folate and antioxidants so bound to beat those winter blues! For littlies who don’t enjoy chunky tomatoes or spinach, you can blitz the roasted tomatoes and spinach together to achieve a smooth sauce, and then add to the pasta. Enjoy, Mrs H x
Serves 4, smart points 10 (for a 120g salmon fillet, and 70g pasta)
2 punnets cherry tomatoes
2 fat garlic cloves, peeled and sliced
half red chilli, thinly sliced
good splash of balsamic vinegar
drizzle of olive oil
fresh basil torn
280 g linguine
A few large handfuls of spinach
4 salmon fillets, skin removed
squeeze of lemon juice
50 g light feta cheese (optional)
Heat the oven to 190°C, 180°C fan. Halve the cherry tomatoes and place in an ovenproof dish cut side up. Sprinkle over the sliced garlic and chilli, and add a good splash of balsamic vinegar and a drizzle of olive oil. Place salmon fillets on top, squeeze over some lemon juice and season. Pop in the oven for 15 minutes.
In the meantime cook the pasta according to the packet instructions. Drain but reserve a couple of ladles of cooking liquid. Remove the salmon from the tomatoes and set aside. Return the pasta back to the pan, add the tomatoes, juices, spinach, basil and a ladle full of cooking liquid to the pasta and mix through. Pop a lid on for a few minutes to wilt the spinach.
Serve the pasta into warmed bowls, top with a salmon fillet, a sprinkle of feta cheese and some freshly ground black pepper.