Salmon & Kale Pesto Pasta

Salmon, basil, and sun-dried tomatoes make such a brilliant taste sensation and is always a winner. Even better when the pesto is made from kale and has a lovely zesty lemon flavour.

A quick and fresh family meal which is ready in less than 15 minutes. It’s a brilliant way to introduce omega 3 rich salmon to a young child who has been resistant in the past. Suitable from 12 months old, as it is naturally a little salty.

Salmon & Kale Pesto Pasta

Pasta

• 150 g Dried Pasta ((durum wheat, spelt, GF, or whatever))
• 1 tbsp Olive oil
• 2 Salmon steaks
• 3 tbsp Water
• 6 Sun-dried tomatoes ((roughly chopped))

Pesto

• 100 g Basil ((fresh))
• 1 leaf Kale ((large, stalk removed))
• 1 Garlic clove
• 30 g Pine nuts ((toasted))
• 50 g Parmesan ((diced)
• 1 Lemon ((juiced))
• 4 tbsp Olive oil

1. Cook the pasta in boiling water as per the packet’s instructions.
2. In the meantime, heat a frying pan to a medium heat with a tablespoon of olive oil. Gently fry the salmon and after 3 minutes add 3 tablespoons of water and cover with a lid so the salmon poaches. When it is cooked through slide off the grey skin and discard, and roughly break up the salmon with a fork.
3. While the pasta and salmon are cooking, make the pesto by placing all the pesto ingredients into a mini blender or food processor and whizzing it up for 30 seconds. After 15 seconds stop and push any mixture that risen up the sides back into the middle and continue with the last 30 seconds. Add extra olive oil if needed.
   
   
4. Stir the salmon, sun-dried tomatoes and pasta together and then stir in the pesto and serve.

• Dairy-Free – swap Parmesan to 2 heaped tablespoons dried yeast flakes
• Nut-Free – swap pine nuts to sunflower seeds or pumpkin seeds
• Gluten-Free – use good quality gluten-free pasta made from quinoa or chickpeas
• Lower Carbohydrate – swap pasta for legume rice or red lentil pasta, quinoa or cauliflower rice

Main Courses

Dairy-free, Egg-free, Gluten-free, Nut-free