Lemon + Salmon Pasta

SERVE: 4
SKILL: Medium
​COOK TIME: 25 mins

Ingredients:

250g wholemeal pasta
400g boneless fresh salmon fillets
2 bunches asparagus, trimmed, cut into thirds
250g punnet cherry tomatoes, halved
2 cups baby spinach
1 bunch basil, roughly torn
zest and juice of 1 lemon
2 tbsp pine nuts

Method:

1. Cook pasta according to packet instructions.
2. Meanwhile, set a large non-stick frying pan over high heat. Add salmon and cook for 2–4 minutes per side, or until cooked to your liking; remove from pan and set aside OR place salmon in an Air fryer, set at 180 degrees for 12 minutes.
3. Add asparagus and tomatoes to pan; cook for 3–4 minutes, or until asparagus is just tender.
4. Drain cooked pasta and tip the pasta into the saucepan with the vegetables. Turn off the heat. Shred the salmon roughly and add to pasta followed by baby spinach, basil, lemon zest and lemon juice; toss until combined.
5. Divide the pasta among 4 bowls, scatter with pine nuts and serve!