643
CALORIES
45.3
PROTEIN (G)
53.4
CARBS (G)
28.7
FAT (G)
10.5
FIBRE (G)
Method
Cook pasta until al dente, reserving a little cooking water.
Season salmon with part of the salt and pepper; pan-sear until opaque and cooked through, then rest.
Soften onion, garlic and tomatoes in the same pan.
Turn the heat low and stir in soft cheese, milk and a splash of pasta water.
Wilt in spinach, fold through pasta and serve with the salmon divided equally.
ALLERGENS
Contains: Contains fish, milk and cereals containing gluten.
STORAGE & REHEATING
Refrigerate promptly for up to 1 day and reheat gently once.
COACH NOTE
Salmon is raw weight and pasta is dry weight; both portions are included.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use gluten-free pasta if required and recalculate.
FREEZER GUIDANCE
Not recommended because the dairy sauce may split.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate after substitutions.