Green Salmon Pasta

I love hummus and since I tried it as a pasta sauce, I always make sure I have a pot in the fridge.  

Creamy and delicious, it’s a great alternative for heavy creamy sauces and blends perfectly with my favourite greens. You can use store-bought dip or make it from scratch, using my quick recipe for delicious homemade hummus. 

(Serves: 4)

(Cooking Time: 30 minutes)

NUTRITION PER SERVING: 

• Calories: 530.95kcal 

• Total fat: 24.57g

• Carbs: 56.46g

• Sugars: 5.57g

• Protein: 27.43g

• Sodium: 642.71mg

• Fibre: 11.89g

INGREDIENTS: 

For the salmon:

• 1 tbsp olive oil 

• 2 salmon fillets

• Salt, black pepper

For the pasta: 

• 200g whole-wheat pasta, we used tagliatelle

• 2 tbsp olive oil 

• 1 white onion, chopped

• 2 garlic cloves, minced

• 150g kale, washed and shredded

• 100g baby spinach, washed

• 150g green peas, cooked or canned

• 200g plain hummus 

• Juice of 1 lemon

• Salt, black pepper to season

METHOD:

• Preheat the oven to 200 degrees celsius / 180 degrees celsius fan / gas 6. Place the salmon fillets in the baking dish. Drizzle with olive oil and season with salt and black pepper on both sides. 

• Bake for 15-20 minutes, until the fish is cooked. 

• Meanwhile, cook the pasta according to the package instructions. Drain it and return to the pot. 

• Place a large skillet over a medium heat. Add onion to the olive oil and fry for 5 minutes. Add the garlic, kale, baby spinach and green peas. 

• Cook for another 5 minutes until the vegetables are soft, add the hummus, lemon juice and stir well until creamy and hot. 

• Remove from the heat, add the pasta and toss well until combined and coated in sauce.

• Divide between 4 plates and top with flaked salmon. Season with salt and black pepper.