Potato and pasta with steamed salmon

Yield: 1 servings

Measure Ingredient
4 tablespoons Extra virgin olive oil
1 \N Onion; peeled and finely
\N \N ; chopped
2 \N Garlic cloves; finely chopped
1 teaspoon Soft thyme leaves; finely chopped
1 \N Chilli; finely chopped
350 grams Potatoes; peeled and cut in
\N \N ; 1/4 inch dice
1¼ litre Chicken stock
1 \N 200 gram thi macaroni or penne
4 \N 150 g salmon fillets
1 \N Bag baby spinach or rocket; washed
75 grams Freshly grated parmesan
50 grams Unsalted butter
1 bunch Parsley; finely chopped
\N \N Salt and black pepper

Sweat the onions in olive oil. Add the garlic, soft thyme leaves, chilli and potatoes, stirring continuously for 3-4 minutes. Pour in the stock and pasta, bring to the boil and stir to combine. Simmer for 3 minutes then put a steamer on top of the pasta pot and lightly rub with butter. Place the salmon fillets inside, skin side down, then cover with a lid and cook for a further 4 minutes.

Fold in the spinach or rocket, remove the pan from the heat and allow to rest for 5 minutes. Add the grated parmesan and stir to combine. Season to taste, garnish with parsley and serve with a salmon fillet on top.

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