Salmon and Kale Spaghetti!

‘Salmon + Kale Spaghetti’ using this incredible organic, gluten-free spag’ by Olive Green Organics, and GoodFish bottled wild salmon. This will take you about 5 mins to prep whilst the spaghetti is cooking. And I tell you – it’s a tasty, nutrient dense meal. (Make extra as you’re going to want some for lunch the next day.)

INGREDIENTS:

  • 195g jar of Good Fish Salmon
  • 2 cups of green leafy veggies like kale, baby spinach, boy chop, cabbage
  • 300g packet of Olive Green Foods ‘Amaranth + Rice Spaghetti’
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 tbsp coriander stems, chopped
  • 2 tsp unrefined salt
  • 6 mint leaves, roughly torn (or use coriander leaves)
  • 1 tsp lemon zest, grated
  • Cracked pepper

METHOD:

  1. Boil water in a medium pot
  2. Blanch greens then remove
  3. Cook pasta in same water until al dente. Drain
  4. Make a paste using oil from salmon, extra oil, garlic, coriander stems and salt
  5. In a skillet, warm the paste then toss in pasta, herbs and zest
  6. Lastly stir through salmon and finish with cracked pepper

 

For stockists go to www.olivegreenorganics.com.au

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