Salmon fillet with vegetable pasta in tomato sauce recipe

Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.

Ingredients

• 100g pasta shapes, such as rigatoni
• Pinch of salt
• 150g broccoli, broken into small florets
• 100g fine green beans, trimmed and halved
• 1 leek, trimmed and sliced
• 4 x 100g salmon fillets
• 2tbsp lemon juice
• Freshly ground black pepper
• 1tbsp chopped fresh chives
• 100g frozen garden peas, thawed
• 500g jar original tomato pasta sauce

Method

1. Pre-heat the grill.
2. Cook the pasta shapes in a large saucepan of lightly salted boiling water for 8-10 mins, or according to pack instructions. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.
3. Meanwhile, arrange the salmon fillets on the grill rack. Sprinkle them with lemon juice, season with black pepper and sprinkle with half the chopped chives.
4. Grill for 6-8 mins, or until the flesh is opaque and flakes easily when tested with a fork.
5. Drain the pasta and vegetables then return them to the saucepan with the peas. Stir in the jar of pasta sauce and heat, stirring gently for 2-3 mins.
6. Share the pasta between 4 warmed serving plates or bowls and top with a fillet of salmon. Sprinkle with the remaining chives and serve immediately.