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Spinach and ricotta tortelloni with spicy salmon recipe

5 ratings

Get dinner on the table quickly and easily with this simple pasta dish that's ready in 20 minutes. Frying the salmon skin-side down first means you'll get a lovely crisp and flavourful finish. See method

Serves 2
3 mins to prepare and 17 mins to cook
673 calories / serving

Ingredients

2 boneless salmon fillets from a 260g pack
1 tsp garlic paste
1 tsp ginger paste
1 lemon, zested and juiced
1 tsp olive oil
300g pack spinach and ricotta tortelloni
1 red chilli, deseeded, ½ finely chopped and ½ finely sliced
50g crème fraîche

Finishing touches (optional)

chopped fresh parsley

Each serving contains

Energy
2820kj
673kcal 34%
Fat
34g 48%
Saturates
12g 62%
Sugars
3g 3%
Salt
1.3g 22%

of the reference intake
Carbohydrate 46.1g Protein 44.9g Fibre 4.4g

Method

Rub the salmon with the garlic and ginger pastes and lemon zest to coat. Bring a pan of salted water to the boil.
Heat the oil in a frying pan over a medium heat. Add the salmon and fry, skin-side down, for 12-14 mins, turning halfway. Meanwhile, add the tortelloni to the boiling water for 3 mins.
Drain the pasta, return to the pan, then add the lemon juice, chopped chilli, crème fraîche and three-quarters of the parsley, if using. Mix to combine, divide between bowls, top with the salmon, and scatter over the chilli slices and the remaining parsley, if using.

Chef's tip: Although an optional finishing touch in this dish, the chopped parsley adds a vibrant touch of colour to this recipe.

See more Pasta recipes