Lemon Pepper Salmon with Mushroom Fettuccine
- PREP TIME: 5 mins
- COOK TIME: 15 mins
- SERVES: 2
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Ingredients
- 1 tablespoon oil
- 1 large clove garlic, crushed
- 200g button mushrooms, sliced
- 150g rocket or spinach leaves
- 2 tablespoons water
- ½ x 375g packet fresh Fettuccine, cooked following packet directions
- 4 tablespoons lite (18%) cream
- 270g packet frozen Birds Eye Atlantic Salmon Lemon Pepper, cooked following microwave packet directions and break into pieces.
- Lemon wedges
Instructions
- Heat oil in a frying pan. Add garlic and mushrooms cook over high heat for 1-2 minutes, stirring continually.
- Add rocket or spinach and water. Cover and cook for 1 minute or until “greens” have ‘wilted’.
- Lower heat, add cooked fettuccine and the cream, gently tossing all ingredients together.
Hint:
Cook any packet of fresh pasta using the required quantity in the recipe. Freeze the remainder in a plastic bag. Defrost in the microwave and use for another meal.
Nutritional Information
| Per Serve | |
| ENERGY |
3241kJ
|
| PROTEIN |
42.5g
|
| FAT TOTAL |
38.8g
|
| FAT SATURATED |
11.4g
|
| CARBS TOTAL |
67.8g
|
| CARBS SUGARS |
4.2g
|
| SODIUM |
817mg
|
| DIETARY FIBRE |
6g
|
