Salmon is healthy and very tasty. This dish is a wonderful choice for lunch. The blueberries and mango bring extra lovely flavor to the pasta and the salmon.
All my recipes are for 2 servings.
- 1/2 cup (120 ml) penne pasta
- 1 teaspoon salt for the pasta water
- 8 oz (225 g) skinless salmon fillet
- 2 tbsp olive oil
- 1/2 teaspoon salt for the fish
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon pepper (salt-free)
- 10 mini plum tomatoes
- 4 tbsp blueberries
- 2 tbsp mango chunks
- 1/2 lemon
- 2 tbsp low-fat sour cream
- 1/2 teaspoon chili paste
- 12 small capers
How to prepare:
Cook the pasta according to the instructions on the package.
Cut the salmon fillet into 1” slices. Heat up a non-stick frying pan to medium heat and cook the fish in oil for 2 minutes. Lower the temperature, turn the fillet and cook for 3 minutes. Season with salt, thyme and lemon pepper. Wash the tomatoes. Cut the mango into small chunks. Mix sour cream with chili and capers.
Drain the pasta and divide it between two plates. Add salmon on the pasta. Season with lemon juice. Add tomatoes, mango and blueberries on both plates. Decorate the salmon with the lovely sour cream mixture.