Salmon pesto pasta salad
Recipe
This tasty and vibrant salmon pesto pasta salad takes 4 key ingredients to produce a healthy and delicious lunch option. Combining baked salmon with cracked pepper accompanied by a fresh salad full with baked sweet potato, baby spinach and pesto, this recipe will not disappoint!
Ingredients
- 800g sweet potato, peeled and cut into even 4cm x 4cm chunks
- 4 x 180g salmon fillets
- 150g bag baby spinach
- 2 tbsp. (50g) basil pesto
Method
1. Preheat oven 180°C.
2. Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.
3. Cook for 15 minutes or until tender.
4. After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.
5. Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.
6. To serve, place the delectable salad on a plate nestled next to a salmon fillet.
Nutrition information:
| Per serve | |
| Kilojoules | 2281 |
| Fat - total (g) | 26.8 |
| Fat - saturated (g) | 3.9 |
| Carbohydrates (g) | 31.6 |
| Sugars (g) | 13.3 |
| Protein (g) | 43.3 |
| Sodium (mg) | 328 |
| Fibre (g) | 6.3 |
Acknowledgement: Recipe and image reproduced with permission from 4 Ingredients MORE Diabetes Cookbook.
