Salmon, Kale and Spelt Pasta Salad by Feature Foodie Wendy from Little Apple Mint

Ingredients

500g Angelo’s spelt contadina
2 tablespoons olive oil
2 fillets of skinless salmon
4 cloves garlic (finely chopped)
8 mushrooms (sliced)
8 cups kale (roughly chopped)
1/4 cup of chopped dill (more to garnish)
1 cup of sour cream
1 lemon, zest and juice
1/4 cup grated Parmesan cheese
4 tablespoons of toasted pine nuts
Salt and pepper

Method

Cook spelt contadina pasta in a large pot of boiling salted water and follow packet instructions or until al dente. Once cooked, drain and place in large bowl.

Heat 1 tablespoon of olive oil in large pan over medium high heat. Season salmon fillets and add to the pan. Cook for 5-8 mins (flip halfway) until the salmon is just cooked through. Set aside to cool down then flake into pieces

Heat the other 1 teaspoon of olive oil in large pan (with lid) on medium high heat. Add garlic and mushrooms. Cook for a couple minutes until lightly browned. Add kale and put the lid on to let the kale wilt. Season with salt and pepper and add to the cooked pasta along with the salmon flakes.

In a small bowl mix sour cream, Parmesan cheese, zest and juice of 1 lemon, and dill. Season with salt & pepper, add to the pasta bowl and stir through. Garnish with extra dill and pine nuts.

Wendy is one of our Feature Foodies. Read about her food story here.

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