Spinach and ricotta tortelloni with spicy salmon recipe
Get dinner on the table quickly and easily with this simple pasta dish that's ready in 20 minutes. Frying the salmon skin-side down first means you'll get a lovely crisp and flavourful finish.
See method- Serves 2
- 3 mins to prepare and 17 mins to cook
- 673 calories / serving
Ingredients
- 2 boneless salmon fillets from a 260g pack
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 lemon, zested and juiced
- 1 tsp olive oil
- 300g pack spinach and ricotta tortelloni
- 1 red chilli, deseeded, ½ finely chopped and ½ finely sliced
- 50g crème fraîche
Finishing touches (optional)
- chopped fresh parsley
Each serving contains
- Energy
- 2820kJ 673.0kcal
- Fat
- 34g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 46.1gProtein 44.9gFibre 4.4g
Method
- Rub the salmon with the garlic and ginger pastes and lemon zest to coat. Bring a pan of salted water to the boil.
- Heat the oil in a frying pan over a medium heat. Add the salmon and fry, skin-side down, for 12-14 mins, turning halfway. Meanwhile, add the tortelloni to the boiling water for 3 mins.
- Drain the pasta, return to the pan, then add the lemon juice, chopped chilli, crème fraîche and three-quarters of the parsley, if using. Mix to combine, divide between bowls, top with the salmon, and scatter over the chilli slices and the remaining parsley, if using.
- Although an optional finishing touch in this dish, the chopped parsley adds a vibrant touch of colour to this recipe.
- See more Pasta recipes
