Gluten-free salmon pasta
Give this gluten-free salmon pasta a go this week. It’s a delicious meal that’s on the table in just 20 minutes.
- 350g gluten-free penne
- 2 Coles Tasmanian Salmon Portions Skin Off
- 300g mixed tomatoes, halved
- 2 large zucchini, peeled into ribbons
- 1/4 cup (60ml) Coles Greek Style Lemon Vinaigrette Salad Dressing
Line a large baking tray with foil. Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, preheat grill on medium-high. Place the salmon on lined tray and spray with olive oil spray. Cook under grill for 6-8 mins or until cooked to your liking. Transfer to a plate and use a fork to coarsely flake.
Spray a large deep frying pan with olive oil spray and place over medium-high heat. Add tomato and cook, tossing occasionally, for 4-5 mins or until tomato begins to collapse. Add zucchini and cook, stirring, for 30 secs or until just tender. Season. Add the salmon, pasta and salad dressing and toss to combine.
Boost it: For extra protein and fibre, swap the penne for gluten-free pulse pasta made from peas and lentils.