Red lentil pasta with salmon, spinach and lemon

Ingredients

For 1 serving

• Red lentil pasta70 g
• Salmon fillet90 g
• Spinach100 g
• Lemon zest2 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: March – May, October – November

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile skin the salmon fillet by running a sharp knife between skin and flesh, remove any bones and cut into roughly 2 cm cubes; wash the spinach.
3. Heat a non-stick frying pan over medium heat with the crushed garlic, add the salmon with no other fat and cook for 3 minutes, turning gently, until opaque outside and releasing its own fat; season with salt.
4. Add the still-damp spinach and let it wilt for 1–2 minutes, stirring gently; remove the garlic.
5. Meanwhile add the red lentil pasta to the water and cook for the time on the packet, usually 6–8 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, and toss with the salmon for a minute, loosening if needed; finish with grated lemon zest and black pepper.