Recipe of the Month

LOW FAT CREAMY SALMON, SPINACH AND SEMI DRIED TOMATOES 

INGREDIENTS

250g any shaped Pasta

1 tin - 375 mls Evaporated Skim Milk
1 onion, diced

1 teaspoon Olive Oil

120 g baby spinach leaves
140g semi dried tomatoes (drained)

220g fresh atlantic salmon
30g parmesan cheese 

 
Method

In a wok, fry onion to semi soft, add semi dried tomatoes, add  Evap Skim Milk, turn stove top off.  Add washed spinach leaves.  Cook and flake salmon - add to wok. Cook pasta, drain - add to wok.  Add parmesan cheese, heat gently, fold -  and serve in pasta bowls.


 
Nutritional Analysis: Calories - 390, Protein - 23g, Fat - 11g, Carbohydrate - 43g.
 

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