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Spaghetti with Salmon, Avocado & Parsley

4

Ingredients

½ cup fish/vegetable stock
½ cup cream
1 avocado
2 tsp lemon juice
2 tbsp olive oil
1 medium onion, peeled and diced
½ bunch parsley, chopped
480 g salmon, cut into large chunks
300 g spaghetti
Salt and pepper to taste



Instructions

  1. Cut avocado in half, remove seed and skin, cut flesh into small chunks, drizzle with lemon juice and set aside.
  2. Bring a large pot of salted water to the boil and cook the spaghetti until just cooked then drain well.
  3. In a fry pan heat the olive oil and gently cook the onion until translucent.
  4. Add the salmon and cook for 1 minute while stirring, add the cream and stock, cook for a further 2 minutes.
  5. Stir in the spaghetti and bring to the boil.
  6. Add avocado and parsley at the last minute, stir, season to taste and serve immediately.
Tip: Do not boil or overheat the avocado as it will take on a metallic bitter taste.

Prep Time: 15 minutes

Cook Time: 15 minutes

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