Cherry Tomato and Spinach Casserole Pasta with basil and Norwegian Salmon fish

Pasta is undoubtedly one of the common food tastes of many people in different geographies of the world with different food cultures. Although the preparation, cooking time and sauces are different, the pleasure of eating pasta does not change.
Salmon is one of the elements that adds flavor to the flavor of pasta. Norwegian salmon, which is a rich source of protein, minerals and omega 3 in addition to its flavor, is also a good alternative, especially for parents who want to feed their children salmon.

Try also:
Healthy vegan Mediterranean Vegetable Risotto

Healthy oven baked Portobello mushrooms stuffed with mozzarella cheese

Ingredients

400 g fresh Norwegian salmon
400 g Casserole pasta
15 cherry tomatoes
10 black olives
50 g of stuffed peanuts
3 tablespoons of extra virgin olive oil
A pinch of fresh basil
Salt and pepper

How to prepare Cherry Tomato and Spinach Casserole Pasta with basil and Norwegian Salmon fish

  • Peel the skin of the salmon and season both sides with salt, pepper and olive oil.
  • In a non-stick pan, cook both sides for three minutes and let cool.
  • Boil the Casserole pasta in plenty of salted water and strain al dente, that is, while it is slightly fresh.
  • Wrap it in a cloth and stop cooking by cooling it under tap water (Bottled water of your preference), then put in a bowl.
  • Add the olives cut in half, lightly roasted stuffed peanuts, chopped basil, butter, salt and pepper.
  • Then add the salmon and finally the hand chopped baby spinach and serve.

Looking for a nice salad next to pasta? Try our Halloumi Salad Recipe with pomegranate sauce and lemon juice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s