Pesto Salmon Tagliatelle
Baked salmon fillet under a layer of green pesto, served over fresh tagliatelle pasta with a creamy yoghurt and pesto sauce. The juice of the sliced cherry tomatoes compliments the dish nicely. A great dinner to tuck into after a long, active day!
For Intensive Exercise
A great source of carbohydrates, protein and fat. In addition, the Omega-3 from the salmon is shown to be a natural anti-inflammatory which may reduce inflammation and aid recovery from intense exercise or injury.
Not only does Omega-3 play a role in regulating inflammation in the body but they are essential to the structure of every cell wall you have in your body as well as supporting brain health and nerve function.
For a lower fat and calorie recipe, you can use reduced fat yoghurt and cheese.
- Tin foil
- Large Pot
- 400 g Salmon
- 4 tbsp Basil pesto
- 400 g Fresh tagliatelle pasta
- 100 g Greek yoghurt
- 2 tsp Wholegrain Dijon mustard
- 100 g Grated cheddar and mozzarella cheese
- 10 Cherry tomatoes (halved)
- 10 Asparagus
- Preheat the oven to 180℃.
- Spread a teaspoon of pesto over each salmon fillet.
- Wrap the salmon in tin foil and place in the oven. Wrap the asparagus separately in tinfoil.
- Bake the salmon and asparagus for 12 minutes or until cooked through.
- Wrap the asparagus in tin foil and place in the oven too.
- Bring a pot of water to the boil.
- Add the fresh pasta and stir. Cook for 1-2 minutes, or as per packet instructions.
- Drain the pasta and place it back in the pot. Stir in the remaining pesto sauce, yoghurt, dijon mustard and mozzarella cheese.
- Serve the salmon on a bed of the tagliatelle with the asparagus and chopped cherry tomatoes.
Serving: 1ServingCalories: 779kcalCarbohydrates: 65gProtein: 46gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 473mgPotassium: 845mgFiber: 4gSugar: 5gVitamin A: 104ugVitamin C: 8mgCalcium: 131mgIron: 1mg
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