Grilled Salmon Pasta with Spinach and Beans

Ingredients

• Salmon150 g
• Pasta3/4 cup (120 g)
• Spinach3 leaf (30 g)
• Peas1/4 cup (50 g)
• Paprika1/2 teaspoon (2 g)
• Butter1/2 tablespoon (15 g)
• Milk1/2 cup (120 ml)
• Cornstarch1/2 tablespoon (5 g)
• Garlic1/2 clove (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package. Once ready, remove and drain.

2. 2

   Step 2

   Next, boil the peas in a pot with boiling water for about 6 minutes. Remove, drain and set aside.

3. 3

   Step 3

   For the sauce: Melt butter with the chopped garlic on a pan over medium heat while stirring constantly for 1-2 minutes.

4. 4

   Step 4

   Dilute the cornstarch with some milk. Set aside.

5. 5

   Step 5

   Add the milk and diluted cornstarch. Let boil and add salt and pepper. You can add some nutmeg to taste.

6. 6

   Step 6

   Add the washed spinach leaves, stir and lower the heat. Cover and cook for 2-3, until it reduces its volume.

7. 7

   Step 7

   Finally, add the peas and cooked pasta. Mix well to integrate the flavors. Remove from heat and season with salt.

8. 8

   Step 8

   At the same time, heat a pan over medium heat. In the meantime, season the salmon with olive oil, paprika and salt and pepper to taste.

9. 9

   Step 9

   Once the pan is heated, add the salmon and cook each side for 3 minutes, depending on its thickness.

10. 10

    Step 10

    Next, lower the heat and continue cooking for 6-7 minutes, depending on your taste.

11. 11

    Step 11

    Serve the pasta hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Salmon Pasta with Spinach and Beans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.