Baked Salmon with Hoppa Pasta Carbonara
Baked salmon on a bed of Hoppa penne pasta carbonara with zucchini, peas, garlic, fresh basil and topped up with grated parmesan.
Cook Time: 20 minutes, Serves: 2
- One large onion chopped
- Half zucchini diced
- Two slices of bacon or prosciutto
- Half a cup of light cream
- ¾ cup chicken stock
- ¼ cup frozen peas
- One clove of garlic
- Half a bunch of fresh basil
- One lean piece of salmon, skin on
- One packet Hoppa penne pasta
- Lemon to serve, salt and pepper to taste
- Olive oil
Boil water for pasta and add salt. Oil the salmon fillet, and preheat the oven to 220 degrees.
Place the salmon skin side down in a hot pan, cook for four minutes. Then place the pan into the oven (in an oven suitable pan) to cook for a further five minutes.
Oil a large pan, add garlic, onion and bacon or prosciutto. Cook until brown, add peas, zucchini and chicken stock, then simmer.
Add pasta to boiling water and cook for 10-12 minutes or until tender, around this time remove salmon from oven and let rest, sprinkle with freshly cracked pepper and a squeeze of lemon.
When ready remove pasta from water and drain. Add cream to the carbonara sauce stir and add pasta, mix well.
Serve pasta with parmesan and fresh basil, topped with the salmon fillet.