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Salmon Pasta with Broad Beans and Feta

Nutritional Facts

Per serving

  • Kcal

    874

  • Pro

    53g

  • Carbs

    84g

  • Fat

    35g
salmon and broad bean pasta

Salmon is a good source of protein and supports muscle recovery.

It is also rich in omega 3 oils which, along with the basil, provides anti-inflammatories that support recovery. The vegetables contribute towards 5-a-day. The wholewheat pasta is a complex carbohydrate which replaces glycogen and lost energy.

Benefits: Post exercise refuelling.

Ingredients: Serves 2

  • 2 fillets of salmon
  • 160g-180g 100g peas
  • 50g broad beans
  • 200g whole wheat spaghetti
  • 1 bunch of basil leaves picked from stalks
  • Pinch of salt
  • 2 tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • Feta cheese (optional)

Directions

Fill 2 medium sized saucepans half full with water, add a pinch of salt to each and heat over a high heat until boiling.

Place the salmon onto a baking tray and season with salt, place into the oven at 180 ⁰C for 8-9 minutes. Meanwhile into one of the pans of boiling water add the broad beans and cook for 2 -3 minutes then add the peas and continue cooking for a further 1 minute. Into the other pan of water add the pasta and cook for 6-8 minutes or until soft.

Drain both the pasta and the peas and broad beans and mix both into one of the saucepans. Remove the salmon from the oven and flake into the pan with the pasta.

Now place the basil, a pinch of salt, olive oil and balsamic into a blend and pulse until smooth. Pour this over the pasta and mix well. Sprinkling over a piece of feta cheese will make this pasta dish even more delicious.