Salmon and Wilted Spinach with Spaghetti
Salmon and spinach is a marriage made in heaven!
Ingredients
- 1x120g salmon fillet
- 55g spaghetti, dry weight
- 60g fresh baby spinach leaves, washed and dried
- 40g reduced-fat cream cheese
Method
- Preheat the oven to 180C, 350F, Gas Mark 4. Place the salmon fillet on to a baking tray skin side down and bake in the oven for12-15 minutes.
- Just before the salmon has finished cooking bring a large saucepan of water to the boil and add the spaghetti.
- Once the salmon is cooked, remove from the oven. Carefully remove the skin and discard. Then cut the salmon into bite-size chunks and set aside (keeping warm).
- About 5 minutes before the spaghetti is ready, heat a small frying pan and add 3 tablespoons of the pasta water and add the cream cheese. Stir gently to make a light creamy sauce. Add the spinach leaves and cook for 2-3 minutes before adding the salmon chunks. Stir gently then remove from the heat.
- Drain the spaghetti and return to the saucepan. Pour the salmon and spinach sauce over the cooked spaghetti and stir gently to combine. Season with a little black pepper if required.
- Serve straight away on a warmed plate.
