Cajun Salmon Pasta (HC)
Ingredients
- 2 salmon fillets (about 110g each)
- 2 tsp cajun seasoning
- 120g wholemeal pasta (penne or your choice)
- 1 tsp olive oil
- 1 red pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 tsp garlic powder
- Pinch of ground black pepper
- 300ml vegetable stock (low sodium)
- 4-6 sun-dried tomatoes, chopped
- 2 tbsp tomato puree
- 2 tbsp crème fraiche (or full-fat Greek yoghurt)
- Large handful of spinach
- 60g Parmesan, grated
- 1 tbsp fresh basil, chopped (optional)
Instructions
Preheat the oven to 200°C.
Season the salmon with 1 tsp of the cajun seasoning. Place on a baking tray and cook in the oven for 12–15 minutes or until cooked through and golden.
Cook the pasta according to the package instructions.
Meanwhile, heat the oil in a large high sided frying pan over a medium heat. Add the red pepper and red onion and cook for 6-7 minutes until softened.
Add the garlic, remaining cajun seasoning and black pepper, and cook for a further 2-3 minutes to release the aromatics.
Add the stock, sun-dried tomatoes and tomato puree. Stir well and bring to a boil. Reduce to a simmer and cook until the pasta is cooked, stirring occasionally. Taste and add more cajun seasoning if needed
Once the pasta is cooked, drain and stir through the sauce along with the creme fraiche. Cook for a few minutes until heated.
Before serving, stir in the spinach, taste test and cook for a few minutes until wilted.
Sprinkle over the Parmesan and fresh basil (if using) and serve.