This is a delicious, nutritious, really simple meal to make, and the kids love it too.
- 2 salmon fillets
- 1 onion sliced
- Spinach (a generous handful)
- 7-8 cherry tomatoes cut into quarters
- Two heaped tablespoons of cream cheese like Philadelphia (for a healthier option use low fat)
- 1 teaspoon of Dijon mustard
- Half a lemon
- 200g Spaghetti (enough for two people)
- 1 tablespoon of olive oil
- Cracked black Pepper
- Cook the salmon fillets in an oven proof dish at 180c for about 12-15 minutes, alternatively you can microwave them for about 3 minutes in a cling film covered microwaveable dish.
- Meanwhile put the spaghetti in a pan of boiling water, and cook for about 10-12 minutes.
- Add a tablespoon of olive oil into a frying pan, and sauté the onions for about 5 minutes or until soft.
- Once the onions have softened, add two tablespoons of cream cheese and a teaspoon of Dijon mustard, squeeze the juice of half a lemon, and give it all a good stir.
- Flake the cooked salmon into the sauce, then add a generous handful of spinach, and the tomatoes, then stir in.
- Add salt and black pepper to taste.
- Drain off the spaghetti retaining about two tablespoons of the water, then add both the spaghetti and water to the pan with the sauce.
- Using tongs (a fork and spoon will also do the trick) mix in the spaghetti so it gets coated by the lovely sauce and all nicely mixed.
- The only thing left to do is serve it, and enjoy.
If you’re feeling a bit naughty, and are in need of a few more carbs, I highly recommend a crunchy warm baguette straight from the oven covered in melting butter (my mouth is watering writing this), oh, and not to forget a glass of white wine. I highly recommend Freemans Bay New Zealand Sauvignon Blanc from Aldi, it’s bloody gorgeous and a bargain at £5.89.
The recipe is one you could easily adapt to your own tastes, other things that would be lovely in it would be peas, courgette, broccoli, you could even add a splash of wine, and a bit of garlic. If you’re not a fan of salmon, chicken or turkey would also be a perfect replacement.
Well there you go, my first recipe. I hope you like it. If you do cook it I would love to know how you got on, and if you got a thumbs up from your food testers.
Happy cooking, and eating.