Salmon and Spinach Fusilli
Food styling: Clare Lewis. Styling: Sue Radcliffe
This lively dish is nutritious, zesty and vibrant – salmon, spinach and red lentil pasta tizzed up with chilli, garlic and lemon.
20g coriander (fine stalks and leaves)
3 tbsp extra virgin olive oil
1 tbsp lemon juice, plus a squeeze
120g red lentil fusilli
1 tsp finely chopped medium-hot red chilli
1 garlic clove, peeled and finely chopped
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.