AuthorJaredCategory

Ingredients

 olive oil
 2 tsp plain flour
 1 garlic clove
 250 g penne
 200 g salmon
 30 g baby spinach leaves
 ½ cup cooking cream
 1 tbsp wholegrain mustard
 ½ lemon
 1 zucchini

Method

1

Bring a large saucepan of salted water to the boil. Preheat the oven to 200°C. Peel and crush the garlic. Peel the zucchini into ribbons.

2

Add the penne to the boiling water and cook for 10 minutes, or until al dente. Drain and return to the saucepan.

3

While the penne is cooking, place the salmon fillets on a prepared oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Cook in the oven for 10 minutes, or until just cooked through.

4

While the salmon is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the garlic, zucchini ribbons and baby spinach leaves and cook for 1-2 minutes, or until fragrant and wilted. Add the plain flour and cook for 1 minute. Stir through the cooking cream and wholegrain mustard. Season to taste with salt and pepper. Bring the mixture to a simmer and then remove from the heat.

5

Transfer the creamy sauce to the saucepan with the cooked penne. Flake the cooked salmon with a fork into bite-sized pieces and add to the saucepan. Cut the lemon into wedges and squeeze over the juice to taste. Stir to combine.

Ingredients

 olive oil
 2 tsp plain flour
 1 garlic clove
 250 g penne
 200 g salmon
 30 g baby spinach leaves
 ½ cup cooking cream
 1 tbsp wholegrain mustard
 ½ lemon
 1 zucchini

Directions

1

Bring a large saucepan of salted water to the boil. Preheat the oven to 200°C. Peel and crush the garlic. Peel the zucchini into ribbons.

2

Add the penne to the boiling water and cook for 10 minutes, or until al dente. Drain and return to the saucepan.

3

While the penne is cooking, place the salmon fillets on a prepared oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Cook in the oven for 10 minutes, or until just cooked through.

4

While the salmon is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the garlic, zucchini ribbons and baby spinach leaves and cook for 1-2 minutes, or until fragrant and wilted. Add the plain flour and cook for 1 minute. Stir through the cooking cream and wholegrain mustard. Season to taste with salt and pepper. Bring the mixture to a simmer and then remove from the heat.

5

Transfer the creamy sauce to the saucepan with the cooked penne. Flake the cooked salmon with a fork into bite-sized pieces and add to the saucepan. Cut the lemon into wedges and squeeze over the juice to taste. Stir to combine.

Creamy Salmon Penne