Alive and Cooking

Slammin’ Salmon Green Pasta

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200 g cured salmon, cut into chunks
60 g rocket leaves
100 g snow peas, roughly
1 spring onions, thinly sliced
1 long celery stick, roughly chopped
Handful fresh basil leaves, roughly chopped
2 heaped tbsp. freshly grated parmesan
300 ml thickened cream
½ cup white wine
Salt and pepper
½ packet spaghetti
Extra virgin olive oil


In a pot of salted boiling water, cook the pasta to the recommended time.
Sear the salmon in a hot pan with a good splash of oil. Once seared, remove and set aside.
In the same pan with another splash of oil, add all the vegetables, cook for 2 mins, then remove and set aside.
In the same pan, pour in the white wine and cream. Bring to a boil until slightly thick. Toss the spaghetti through the cream sauce, place the veg and salmon on top and sprinkle with parmesan.
Serves 2

Slammin’ Salmon Green Pasta