This is a lovely light salmon pasta full of good things. Plenty of veg and fish but the pasta makes it comforting. For this you’ll need:
♡ 2 salmon fillets
♡ Bunch of spring onions, chopped
♡ 1 pack small san marzano tomatoes (about 20), cut in half
♡ 3 cloves of garlic, peeled
♡ 2 red peppers, deseeded and cut in half
♡ 200g green beans, trimmed
♡ 200g linguine
♡ 1 inch piece of ginger
♡ 2 lemons
♡ Large bunch basil leaves
♡ 1 tbsp butter
1. Put your oven on to 180° and put the tomatos, peppers and garlic into a roasting dish. Drizzle over a little olive oil and sprinkle some salt and pepper on the veggies and put into the oven for about 30 minutes.
2. When the tomatoes and peppers are done remove from the oven and put the peppers into a plastic sandwich bag. This will help remove the skins more easily. Set aside until needed.
3. Put a large pot of water on to boil. When boiling add the ginger, about 5 basil leaves and 1 lemon quartered. Bring back to the boil and add the salmon fillets. Cook for about 12-15 minutes. Remove from the liquid and keep on a plate until needed.
4. Put a pot of water back on to boil and when boiling, add the linguine and cook for about 7-8 minutes or until al dente. After the linguine has been on for 3 minutes add the green beans to the pot.
5. When the pasta and beans are ready strain into a colander. Put the pot back on to the hob and add the butter and squeeze in one lemon. Add the chopped spring onions and cook for a minute or so. Add the pasta and beans to the pot, along with the roasted tomatoes.
6. Flake in the salmon fillets and peel the skins off the peppers. Chop them roughly and add to the saucepan. Give a gentle stir and divide onto two plates. Sprinkle on some more torn basil leaves. And enjoy ♡
