Pistachio Spinach Pasta with Baked Salmon
Hey guys! It has been a while since I posted my last recipe so it was about time I fixed that. I really love this dish! I mean who doesn’t love salmon, spinach and lemon?! If you don’t, then shame on you! Best combination ever. I turned the spinach and lemon into a type of sauce and added Greek yogurt for a healthy creaminess. Also, the toasted pistachios added some lovely crunch which I thought worked perfectly with this dish. Hope you will enjoy it as much as I did!
This recipe serves 3.
3 salmon fillets (about 150g each)
100g Greek yogurt
2 tablespoons olive oil E.V. (plus extra)
Juice of ½ a lemon
40g unsalted shelled pistachios
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
400g penne pasta
Preheat the oven to 180C and line an oven tray with parchment paper. Spread the pistachios in a single layer on the parchment paper and toast for 6 minutes until they are lightly browned. Transfer the pistachios to a chopping board and allow them to cool off.
Cook the pasta according to the instructions.
Turn the oven to 220C and place the salmon on the parchment lined oven tray. Drizzle each salmon fillet with olive oil and season with a generous amount of salt and pepper. Cook the salmon for 5-6 minutes.
Using a food processor blend the spinach with the lemon juice, onion powder and garlic powder. While the machine is still running slowly pour in the two tablespoons of olive oil; use extra olive oil if the spinach is not blended into a smooth pesto-like consistency.
When the mixture is ready, add the Greek yogurt and blend until well incorporated; taste and season with salt and pepper.
Now roughly chop the pistachios and set aside.
When the pasta is cooked, turn off the heat and drain; Return the pasta to the pot and mix it with the spinach sauce. Taste and season with extra salt and pepper if needed.
Divide the pasta among three plates; top each with some chopped pistachios, a salmon fillet and sprinkle some chili flakes. Enjoy