‘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:
- Boil water in a medium pot
- Blanch greens then remove
- Cook pasta in same water until al dente. Drain
- Make a paste using oil from salmon, extra oil, garlic, coriander stems and salt
- In a skillet, warm the paste then toss in pasta, herbs and zest
- Lastly stir through salmon and finish with cracked pepper
For stockists go to www.olivegreenorganics.com.au