Back

Steamed Salmon Pesto and Brown Rice Pasta

  • difficulty

    easy

  • serves

    2

  • cooks in

    15 to 30 mins

  • calories

    294 per serving

Ingredients

  • 100g brown rice pasta
  • 1 salmon fillet
  • 2-3 tsp of pesto (red or green)
  • 150-300g worth of mixed vegetables (raw courgette, grated and mushrooms, chopped)

Cooking Directions

  1. In a saucepan bring water to the boil to cook the rice pasta (fill a medium saucepan up halfway with water).
  2. Bring to the boil and add the rice pasta (this will take 10-12 mins to cook). In the meantime, steam the salmon plain in a steamer basket.

  3. Once cooked drain the rice pasta in a sieve or colander and rinse with hot boiling water to remove excess starch.

  4. Return pasta into the saucepan, add pesto, courgettes and mushrooms. Mix thoroughly until it's all covered in pesto evenly.

  5. Flake the salmon into the pasta or serve whole on top, your choice.

  6. Not suitable for freezing, but you could refrigerate left overs.