Spring Vegetable Gemelli with Panfried Salmon
A gorgeous plate of gemelli pasta with a creme fraiche, gorgonzola, pea and bean sauce, topped with a griddled salmon fillet.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Fry,Griddle | Less than 30 minutes |
Ingredients
- 300g gemelli pasta
- 2 x 15ml spoons organic creme fraiche
- 185g organic gorgonzola, cut into 2 cm pieces
- 50g organic frozen peas
- 50g organic frozen beans
- ½ x 15ml spoon olive oil
- 2 x 230g packs organic salmon fillet
- ½ x 180g pack organic baby spinach
- 2 organic tomatoes, cut into quarters
- juice and zest of 1/2 organic lemon
- salt and freshly ground black pepper
Method
Cook the pasta according to pack instructions and drain.
In the meantime, heat the creme fraiche, gorgonzola, peas and beans together in a saucepan until a smooth sauce is achieved.
Brush the inside of a frying pan or griddle pan with the olive oil then cook the salmon for 5 minutes on each side.
Add the spinach, tomato, lemon juice, zest and seasoning to the cheese sauce.
Then add the drained pasta and toss through to coat.
Serve in individual bowls and top with a salmon fillet.
