Creamy pasta ribbons with oven poached salmon

Creamy pasta ribbons with oven poached salmon

I’m definitely a pasta lover and I like to try different pasta shapes.  You wouldn’t think that the shape of dried pasta can affect a dish, but these lovely ribbons were a perfect accompaniment to this dish and the sauce clung to the ribbons beautifully!  I do occasionally like a creamy sauce but this version is light and lean.  Tick, tick, tick!

Ingredients for 1 serving

277g salmon fillets
80g dried pasta
46g onions
116g mushrooms
6g olive oil
25g reduced fat sour cream
149g broccoli
1/2 chicken stock cube
1 tsp dijon mustard
75ml boiling water
10g fresh dill
10g fresh parsley, chopped
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Slice your mushrooms and onions
  • Take a piece of kitchen foil, place the salmon in the centre, top with the onion, dill.
  • Season the salmon to taste before wrapping it into a little parcel and baking it for approx 8 minutes.
  • Allow the salmon to rest while you prepare the remainder of the dish.
  • Steam the broccoli to your liking and set it aside.
  • Put a pan of boiling water onto the heat and cook the pasta for the manufacturers recommended time.
  • Add the olive oil to a frying pan and put it on a medium heat.
  • Add the sliced mushrooms and cook for a few minutes and add the chopped parsley.
  • Combine the stock cube, boiled water and dijon mustard before pouring it into the mushroom pan.
  • Bring it to a boil and simmer for a couple of minutes to reduce and thicken slightly.
  • Check your pasta and when it’s cooked, take the mushrooms off the heat, drain the pasta.
  • Stir the sour cream into the mushrooms and add the pasta to the mushroom pan to coat with the sauce.
  • Pop everything onto a plate and get ready for a taste sensation!

Notes

  • For anyone following older BC plans, salmon has been used in place of chicken breast.
  • For this recipe, the dried pasta variety I used was pappardelle.
  • I prefer to use low salt stock cubes.
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