Smoked salmon contains numerous beneficial nutrients that are important for bone health as well as cardiovascular disease and cancer prevention. Smoked salmon is an especially good source of omega-3 fatty acids, vitamin D and vitamin B12.
- 200g Smoked Salmon sliced thinly
- 400g Linguine
- 425g can light and creamy evaporative milk
- 2 tablespoons fresh chopped parsley
- 1 teaspoon finely grated lemon rind
- ½ lemon freshly squeezed
- 2 clove garlic
- 250g pkt frozen spinach, thawed and drained of excess water
- 50g parmesan cheese, shaved
- 1 teaspoon olive oil
- Bring a pot of water to the boil and cook pasta as per instructions.
- In the meantime, preheat olive oil in frypan on medium heat and add garlic and spinach and sauté for 1 minute. Add the milk, pepper to taste and let simmer for 1-2 minutes, should be bubbling slightly, turn down heat to low and add lemon rind and parsley.
- Drain pasta once cooked and add to the milk which should have reduced slightly. Turn off heat and add ½ salmon and mix around with tongs. Add lemon juice and plate up. Take the rest of the salmon and place neatly on top of pasta with parmesan cheese.
- Serve immediately.
Servings: 4 Serving size:347g
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