- 1 x wild salmon fillet
- 50 g whole grain gluten free pasta
- 1 x slice Parma ham
- 4 x cherry tomatoes
- 100 g spring greens – brussel sprouts, cabbage and leeks
- Olive oil
- Salt and pepper
What To Do
Season the salmon with salt and pepper and place the salmon in a pre-heated oven at 180 Degrees Celsius for 20-25 minutes.
After 10-15 minutes, add the pasta to boiling salted water and cook for 8 minutes until the pasta is cooked al dente.
As the pasta is boiling, chop the Parma ham and tomatoes and place in a non-tick pan with the spring greens. Add a drizzle of olive oil and cook for 5-8 minutes and serve with the salmon and pasta.
Total Calories – 519 Kcals
Carbohydrates – 33.9 g
Protein – 40.2 g
Fat – 22.4 g