Salmon and Spinach Fusilli | Daily Mail Online

This lively dish is nutritious, zesty and vibrant – salmon, spinach and red lentil pasta tizzed up with chilli, garlic and lemon.

Serves 2

20g coriander (fine stalks and leaves)

3 tbsp extra virgin olive oil

1 tbsp lemon juice, plus a squeeze

sea salt

120g red lentil fusilli

1 tsp finely chopped medium-hot red chilli

1 garlic clove, peeled and finely chopped

250g spinach

125g salmon fillet (skinned weight), cut into 2cm-3cm dice

•  Put the coriander, 2 tablespoons of oil, a squeeze of lemon juice and a little salt in a food processor and whiz into a purée, scraping down as necessary, then remove to a bowl.

•  Bring a large pan of salted water to the boil, add the pasta, give it a stir and cook according to the packet instructions or until just tender, then drain in a colander and shake dry.

•  Meanwhile, heat the remaining oil in a large nonstick frying pan over a medium-high heat. Stir the chilli and garlic into the oil, then add the spinach half at a time and fry until it wilts. Stir in the salmon, cover with a lid and cook over a low heat for 3 minutes.

•  Scatter over a little salt, drizzle over a tablespoon of lemon juice and gently stir. Mix in the pasta and serve dotted with the herb purée.