Smoked Salmon Spaghetti and Peas
- 300 g Smoked Salmon Fillets (fresh or frozen)
- 300 g of Wholemeal Spaghetti
- 200 g Frozen Petits Pois
- 1 handful Sliced Kale
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 pinch Black Pepper/Chilli Flakes optional
- Preheat the oven to 180*C and cook the salmon according to the packet instructions.
Approx 10 minutes before the salmon is finished cooking place the spaghetti in a pan of boiling water and cook until done.
Steam the peas and kale for about 3-5 minutes.
Once everything is cooked, drain the spaghetti and place it back into the saucepan. Remove the skin from the salmon and break up the fillets into the spaghetti with a fork.
Add the steamed peas, kale, oil and lemon juice to the salmon and spaghetti. Toss to combine.
Serve with black pepper, chilli flakes or extra lemon.