Salmon & avocado pasta
A little fresh salmon goes a long way in this recipe, making it an affordable way to increase your Omega-3 intake. The flavour and richness of fresh salmon, avocado and olive oil is satisfying and nutritious. This simple recipe is ready to eat in just 30 minutes.
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Method
- Preheat oven to 200°C
- Bring a large pot of water to the boil. Cook pasta according to packet instructions. Drain well and drizzle with olive oil to prevent sticking. Allow to cool
- Bake salmon for 10 minutes. Remove skin and bones, and set aside
- Halve cherry tomatoes. Peel and chop avocado into similar sized chunks
- Combine pasta, tomatoes, avocados and salmon in a salad bowl
- Stir through parmesan, lemon zest and juice. Season with cracked pepper, top with chopped coriander, and serve
Tip
Use a can of salmon instead of fresh
Replace the cherry tomatoes and avocado with roast capsicums and baby spinach leaves
- 250 gpasta shapes
- 1 tbspolive oil
- 250 gsalmon, fillet
- 250 gcherry tomatoes
- 1avocado
- 3 tbspparmesan cheese, grated
- 1lemon, juice and zest
- 1 handfullfresh coriander, coarsely chopped
- cracked pepper
Method
- Preheat oven to 200°C
- Bring a large pot of water to the boil. Cook pasta according to packet instructions. Drain well and drizzle with olive oil to prevent sticking. Allow to cool
- Bake salmon for 10 minutes. Remove skin and bones, and set aside
- Halve cherry tomatoes. Peel and chop avocado into similar sized chunks
- Combine pasta, tomatoes, avocados and salmon in a salad bowl
- Stir through parmesan, lemon zest and juice. Season with cracked pepper, top with chopped coriander, and serve
Tip
Use a can of salmon instead of fresh
Replace the cherry tomatoes and avocado with roast capsicums and baby spinach leaves
Ingredients
- 250 gpasta shapes
- 1 tbspolive oil
- 250 gsalmon, fillet
- 250 gcherry tomatoes
- 1avocado
- 3 tbspparmesan cheese, grated
- 1lemon, juice and zest
- 1 handfullfresh coriander, coarsely chopped
- cracked pepper
Ingredients
- 250 gpasta shapes
- 1 tbspolive oil
- 250 gsalmon, fillet
- 250 gcherry tomatoes
- 1avocado
- 3 tbspparmesan cheese, grated
- 1lemon, juice and zest
- 1 handfullfresh coriander, coarsely chopped
- cracked pepper
Method
- Preheat oven to 200°C
- Bring a large pot of water to the boil. Cook pasta according to packet instructions. Drain well and drizzle with olive oil to prevent sticking. Allow to cool
- Bake salmon for 10 minutes. Remove skin and bones, and set aside
- Halve cherry tomatoes. Peel and chop avocado into similar sized chunks
- Combine pasta, tomatoes, avocados and salmon in a salad bowl
- Stir through parmesan, lemon zest and juice. Season with cracked pepper, top with chopped coriander, and serve
Tip
Use a can of salmon instead of fresh
Replace the cherry tomatoes and avocado with roast capsicums and baby spinach leaves
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