by Cara Cummings •
This is a quick, simple yet delicious recipe and is sure to be a crowd pleaser!
Ingredients (serves 4)
4 portions fresh salmon
4 handfuls baby spinach
1 small brown onion, diced
1 red chilli, diced (or dried chilli flakes)
Extra virgin olive oil
Salt and pepper
4 portions fresh fettuccini
Method
Panfry the salmon fillets skin side down for 3 minutes or until crispy. Flip and cook a further 2-3 minutes until almost cooked through.
Put aside to rest and bring a large pot of water to the boil, then add the pasta.
While the pasta is cooking, fry off the onion and chilli using a generous splash of oil.
Remove from the heat and add spinach.
You can choose to flake the salmon to stir through the pasta or leave it whole.
Once your pasta is ‘al dente’, drain immediately and with another dash of oil, salt and pepper, stir the pasta through the chilli and onion and add the salmon (either flaked or whole).
Serve with crunchy bread and enjoy!
