Salmon lemon pinenut and herby zucchini pasta
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Keep making this yummy pasta because I love it so much. SALMON ZUCCHINI LEMON HERBS PINENUTS AND PARMESAN I also popped in some kale and baby spinach for extra green.
To make it:
Saute a bit of red onion in a pan with extra virgin olive oil, then add the zucchini noodles, kale, spinach, capers if you have them and season with sea salt and pepper, cook until the zucchini and veggies are juuuuuuust wilted but not sogs.
Then grab some leftover salmon or trout (if the piece is huge which is often the case, I cook it up all the same and reserve some for next day for meals like this!) and flake it into pieces and toss through the pasta.
Throw in some chopped fresh herbs like parsley, basil, mint or dill through (whatever you like and whatever is handy), squeeze generously with lemon, sprinkle with pinenuts (again if you have otherwise no worry) and serve it up with flaked parmesan and maybe a touch more black pepper over the top – so YUM!!!
Kicking some fibre goals for the day with all the vegies and a good hit of protein with fatty fish like salmon or trout which can energise and support your body for a good night of rest too.
Wind down after your meal. Switch all the technology off, grab a cuppa and book and give back to your body.
This recipe is a little more loosely written…Sometimes I can’t record everything because I just feel like creating freely and of course times might be hangry, but I do my best to mentally note the ingredients and method so I can share with you always. This meal took a whole 6 minutes to cook – beat that hey!!!
