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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2820kJ 673.0kcal
- Fat
- 34g
- Saturates
- 12g
- Sugars
- 3g
- Salt
- 1.3g
of the Reference intake
Carbohydrate 46.1gProtein 44.9gFibre 4.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
