Salmon and ricotta pasta

Salmon and ricotta pasta


Its a dream come true - a healthy and economical fish dish that will surf you well.

The ingredient of Salmon and ricotta pasta

  1. 350g dried large spiral pasta
  2. 1 cup frozen peas
  3. 2 1/2 tablespoons olive oil
  4. 2 (200g each) skinless salmon fillets (see note)
  5. 2 teaspoons finely grated lemon rind
  6. 1 tablespoon lemon juice
  7. 1/3 cup fresh basil leaves, finely shredded
  8. 120g fresh ricotta cheese, crumbled

The instruction how to make Salmon and ricotta pasta

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding peas for last 3 minutes of cooking. Drain. Return to pan.
  2. Meanwhile, heat 2 teaspoons oil in a frying pan over medium heat. Cook salmon for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Using a fork, flake salmon.
  3. Add lemon rind, lemon juice and remaining oil to pasta mixture. Toss to combine. Add salmon and basil. Toss to combine.
  4. Divide pasta mixture between bowls. Season with salt and pepper. Serve topped with ricotta.

Nutritions of Salmon and ricotta pasta

calories: 667.288 calories
calories: 26 grams fat
calories: 6 grams saturated fat
calories: 66 grams carbohydrates
calories: 3 grams sugar
calories: 39 grams protein
calories: 78 milligrams cholesterol
calories: 83.12 milligrams sodium
calories: NutritionInformation

You may also like