Description
Fibre, omega-3 and protein rich pasta salad with baked salmon. Perfect for lunch or dinner.
Ingredients
- 75g gigli pasta (or any other pasta of choice)
- 1 small shallot, finely chopped
- 1 fat garlic clove, finely minced
- 80g edamame beans
- 50g cherry tomatoes, halved
- Large handful rocket
- 100g sliced sweet peppers
- 1/2 teaspoon dried thyme or 1 teaspoon mixed Italian herb
- 1 teaspoon olive oil
For the Salmon
- 2 medium salmon fillets, descaled
- 2 teaspoons Tinga paste
Instructions
Preheat the oven to 200ºC then line a baking tray with parchment paper. Season the salmon with a pinch of salt then coat evenly with the Tinga paste. Allow it to marinate in the fridge for 20-30 minutes then bake in the oven for 20 mins.
Start cooking the pasta according to the instructions. While the pasta cooks, heat the olive in a medium saucepan over medium heat. Add the shallots, fry for 1 minute until fragrant. Add the garlic, fry for a half a minute then add the herbs, edamame, cherry tomatoes and sweet peppers. Fry for 3-4 minutes, stirring frequently.
Drain the pasta, reserving some of the cooking liquid. Tip the pasta into the veggie stir fry, mix throughly then season with salt or vegetable seasoning. Add a splash of the pasta liquid to loosen, if needed. Allow the pasta to cool for a few minutes before adding the rocket.
Serve the pasta salad with the salmon. Sprinkle with chilli flakes if desired.
Notes
You can use chicken, tofu or tempeh in place of salmon in this recipe. For extra protein, replace wheat pasta with lentil, chickpea or edamame or black bean pasta.