Baked feta with cherry tomatoes and garlic toast
This recipe for baked feta with juicy cherry tomatoes and garlic toast is quick and easy to make, vegetarian and comes in under 500 calories.
Creamy salmon pasta
Serves 2
Easy
Prep:
Cook:
You can't go wrong with salmon, pasta and a great big dollop of crème fraîche. Make our high protein, low salt midweek dinner in a matter of 20 minutes
Skip to ingredients
- 2 fillets salmon
- 160g rigatoni or penne
- 25g parmesanfinely grated
- 4 tbsp low-fat crème fraîche
- 1 lemonzested and ½ juiced
- tsp black peppercornsground to make ½ tsp
- a small bunch flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal727
- fat31.8g
- saturates12g
- carbs60.9g
- sugars4.1g
- fibre5.6g
- protein46.7ghigh
- salt0.4glow
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets skin-side down on a baking-paper-lined tray, season well and put into the oven for 12-15 minutes or until cooked through.
step 2
Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
step 3
In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
step 4
Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
step 5
Divide between two bowls, flake over the salmon and top with the remaining parsley.
