Silky salmon and leek pasta
- Serves 4
- Prep time: 10 mins | Cooking time: 30 mins
This silky salmon and leek pasta is a comforting meal that will be on the table in under 45 minutes! Perfect for a busy whānau, this recipe can be made any time of the year; simply substitute the leek and courgette for what’s in season.
Ingredients
½ fresh leek, thinly sliced
1 ½ cups dried spiral pasta
1 ½ cups chicken, fish or vegetable stock
¾ cup cream
4 individual salmon fillets (around 700g total)
2 courgettes, thinly sliced
Method
Preheat your oven to 180°C fan bake. Scatter the leek and dried pasta into a roasting dish, then pour over the stock and cream.
Season with salt and pepper, then cover tightly and bake for 20 minutes.
Bring a frying pan to medium-high heat with a drizzle of oil. Cook the salmon skin-side down for 2-3 minutes, then remove from the heat.
Carefully remove the tray from the oven, and uncover. Add the sliced courgette, stir, then nestle the salmon fillets into the pasta skin-side up.
Bake for a final 10-15 minutes uncovered or until the pasta is al dente and the salmon is flaky. Serve and enjoy.
Top tip:
If courgettes aren’t in season, substitute for 1 cup of frozen peas or a bunch of asparagus spears! Garnish with lemon and a sprinkling of fresh parsley.