in Recipes

Spinach and salmon fusilli

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Ingredients for 3 servings:

  • 250 g salmon, diced, frozen, thawed
  • 390 g leaf spinach with Gorgonzola, frozen
  • 225 g spelt fusilli
  • 250 g cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with Gorgonzola and spelt pasta

Cook the fusilli according to the package instructions. Defrost the salmon cubes according to the package instructions (approx. 1 hour), then fry them in a non-stick pan. Add the leaf spinach and heat over medium heat until tender. Add the cooked fusilli and halved tomatoes to the pan. Return to the heat and serve. 506 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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