Salmon and Wilted Spinach with Spaghetti
Salmon and spinach is a marriage made in heaven!
Serves 1
495 kcal per serving
Prep time: 5 mins
Cooking time: 25 mins
Ingredients
1x120g salmon fillet
55g spaghetti, dry weight
60g fresh baby spinach leaves, washed and dried
40g reduced-fat cream cheese
Method
Preheat the oven to 180C, 350F, Gas Mark 4. Place the salmon fillet on to a baking tray skin side down and bake in the oven for12-15 minutes.
Just before the salmon has finished cooking bring a large saucepan of water to the boil and add the spaghetti.
Once the salmon is cooked, remove from the oven. Carefully remove the skin and discard. Then cut the salmon into bite-size chunks and set aside (keeping warm).
About 5 minutes before the spaghetti is ready, heat a small frying pan and add 3 tablespoons of the pasta water and add the cream cheese. Stir gently to make a light creamy sauce. Add the spinach leaves and cook for 2-3 minutes before adding the salmon chunks. Stir gently then remove from the heat.
Drain the spaghetti and return to the saucepan. Pour the salmon and spinach sauce over the cooked spaghetti and stir gently to combine. Season with a little black pepper if required.
Serve straight away on a warmed plate.
