Title: Salmon Pasta with Parsley Sauce
Categories: Pasta Seafood Diet Main
Yield: 4 Servings

450	g	(1lb) salmon fillet, skinned
3	c	(225g/8oz) pasta, such as penne or twists
175	g	(6oz) cherry tomatoes, halve
2/3	c	(150ml/1¬ point) low fat creme fraiche
3	tb	(45ml) fine chopped parsley
1/2		Orange, fine grated rind of
		Salt & black pepper

Cut the salmon into bite-sized pieces, arrange on a heatproof plate and cover with foil.

Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12 mins, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss into the salmon and pasta and serve hot or cold.

Nutrition Notes: Per portion: Energy - 452Kcals/1902kJ Fat - 17.4g Saturated fat - 5.36g Cholesterol - 65.63mg Fibre - 2.56g

From: "The Low Fat, Low Cholesterol Cookbook" - by Christine France

Posted by : Sue Rykmans.

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