For most busy families, midweek meals need to either be prepped in advance or thrown together and cooked in minimal time. This pasta dish ticks all the boxes.
Get your pasta on and in the 10 minutes it takes to cook, the rest of the dish can be pulled together in one pan. I’ve used Swiss Chard here but spinach would work just as well, or just add peas.
Ingredients:
1 small onions finely chopped
2 garlic cloves crushed
4 salmon fillets approx 500g in total
130g frozen peas
100g fresh chard roughly chopped or spinach
320g pasta
150g creme fraiche
Juice and zest of a lemon
Fresh parsley, chives and ground pepper to serve
Method:
Cook your pasta according to packet instructions.
Meanwhile heat 2 tbsp oil in a large pan and add the onion. Soften for a couple of minutes then add the garlic and push to one side to continue softening.
Add the salmon fillets skin side down to the other side of the pan. Cook for 3 minutes before turning over and cooking for another 3 minutes.
Lift out the salmon and peel off the skin.
Add the frozen peas and chard to the pan and squeeze in the lemon juice and add the zest.
Let the peas cook through and the chard wilt for a couple of minutes then add the cooked drained pasta, flake in the salmon and stir in the creme fraiche.
Serve with the fresh herbs on top.
