Gluten-free pasta with wild salmon and broccoli

Ingredients

For 1 serving

• Gluten-free pasta70 g
• Wild salmon110 g
• Broccoli150 g
• Garlic1 clove
• Chili pepperto taste
• Lemon juiceto taste
• Saltto taste

Contains: fish,

In season: October – March

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile cut the broccoli into small florets, peel the stalk and dice it; skin and bone the wild salmon and cut it into roughly 2 cm cubes.
3. Add the gluten-free pasta and, if its cooking time is longer than 6 minutes, add the broccoli for the last 6 minutes; cook until the pasta is al dente and the broccoli tender.
4. Meanwhile heat a non-stick frying pan over medium heat with the crushed garlic and cook the salmon for 3 minutes, turning gently, until opaque outside and still tender inside; season with salt and remove the garlic.
5. Drain the pasta and broccoli, keeping a small ladle of the cooking water.
6. Toss everything in the pan with the salmon, a pinch of chilli and a little water for a minute; finish with a few drops of lemon juice.