If I am having a super busy day in my home-office like I did today, then I need a no-mucking about and filling kind of meal and I usually head for my pasta and a mountain of veg. It stops any urges of dipping my fingers in packets of nuts and seeds. In fact, this pasta dish I created today is very similar to one of my most popular recipes on YouTube, (Syn free Tuna, Sweetcorn & Mayo). And the beauty of this one is that it’s all done in one steamer with two tiers and it still has the flavour I want.
I try to opt for wholewheat pasta with every dish as it still retains its fiber, it’s not full of empty calories and less risk of an afternoon slump. Fortunately I haven’t had one for a few years now.
I was slightly nervous about steaming diced onions, but I really appreciated it’s gentler softer taste, giving it an almost buttery texture. And if you want to syn some olive oil drizzled on top, then go ahead, it’s lovely.
1 onion diced
1 wedge of white cabbage, diced
1 yellow pepper, sliced
1 handful of frozen peas
1 salmon fillet
80g wholewheat fusilli pasta
2 tablespoons of healthy boy sweet chilli sauce (asian aisle of tesco)
2 tablespoon fat free natural yoghurt
squirt of lemon juice
squirt of vinegar
1. Place the pasta and peas in the bottom pan and the veg in the upper tier. The place the salmon on top with the lid on and focus on cooking the pasta through. Everything else will steam cook perfectly.
2. Now take the salmon out and take the bottom skin off it it has it and set aside.
3. Mix all the veg and past together and place the salmon on top.
4. Now for the sauce, mix the yoghurt, chilli, seasoning, lemon and vinegar and pour on top. Season again to taste and drizzle olive oil on top if using.
I hope you love this quickie too!
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