Crispy Salmon Pasta

Another delicious recipe by Phoebe of @_naturalnourishment

Ingredients:

For The Pasta

100g red lentil fusilli

1 teaspoon olive or hemp oil

½ teaspoon dried oregano

Pinch salt & freshly ground black pepper

For the rest of the dish

1 can Fish4Ever pink or red salmon

1 leek

1 stick celery

½ fennel bulb

½ cup Organico passata

1 red pepper

1 garlic clove

2 large handfuls fresh spinach or parsley

½ tablespoon coconut oil

Instructions:

Preheat your oven to 200C, line a tray with baking parchment.

Cook your pasta as per packet instructions, drain & leave to cool in the sieve for 5 minutes then add to a bowl with the oil & seasonings, tossing to combine.

Transfer to the tray & bake for 15 minutes until crispy, stirring halfway through. Leave to one side once done.

Meanwhile finely slice the leek, celery, fennel & pepper. Add to a large sauté pan with the coconut oil, cover with a lid & leave to soften on a gentle heat for 6-8 minutes.

Crush or grate the garlic then add to your pan, stir through the veggies then add the passata. Re-cover & cook for another 2-3 minutes.

Drain the salmon, add to the pan & gently break up into the sauce. Turn down to a gentle simmer until everything is warmed through (~3-4 minutes).

Roughly chop the parsley if using or just add the spinach to the pan, let the leaves wilt down in the residual heat of the sauce then divide between 2 bowls.

Top with chopped pieces of preserved lemon for a vibrant salty hit, or simply squeeze over some lemon juice. Crown with half an avocado each & tumble over your crisp pasta croutons.