Fusilli Pasta with Salmon and Baby Spinach

A quick and easy dinner to whip up when you get home from a work out.


4 sprigs of fresh chives – chopped
2 teaspoons of minced garlic
40mls lemon juice
200gms of pink salmon in brine (drained weight)
240gms pasta, fusilli
60gms baby spinach leaves
1 pump of cooking spray oil
240mls evaporated milk – carnation light
24 small cherry tomatoes – halved


1. Cook the pasta in plenty of boiling water, following the packet instructions. Drain the pasta well and set aside keeping warm.

2. Heat a large drying pan on high. Spray with oil. Saute the cherry tomatoes and garlic for a minute. Stir in the salmon, evaporated milk and lemon juice.

3. Lower the heat and simmer gently or 2-3 minutes, stirring from time to time until the mixture has thickened slightly.

4. Toss the sauce through the hot pasta with the spinach leaves. Serve with chopped chives. 

Serves 4

Calories per serve: 462
Fat:                          7.9
Protein:                  27.2
Carbohydrates:      69.3
Fibre                        0.7


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