Serves: 4 Prep 15 Cooking 15
1 cup mint leaves
1 cup rocket, coarsely chopped
1/3 cup (45g) slivered almonds, toasted
1/4 cup (20g) parmesan, finely grated
2 cloves garlic, finely chopped
1 tbsp lemon juice
1/3 cup (80ml) olive oil
2 x 200 g salmon fillets
375 g farfalle
80 g rocket leaves, extra
Lemon zest, to serve
- Place the mint, rocket, almonds, parmesan, garlic and lemon juice in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined.
- Heat a large non-stick frying pan over medium-high heat. Cook the salmon for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, cook the farfalle in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid. Return pasta to the pan with the pesto, reserved cooking liquid and rocket leaves. Gently toss to combine.
- Coarsely flake the salmon and add to the pasta. Gently toss to combine. Serve sprinkled with lemon zest.
Per Serve: 41g protein * 36g of Fat * 71g of cabs * 7g dietary fibre * 790 Calories