- 3 x 250g punnets cherry tomatoes
- 80ml (1/3 cup) olive oil
- 3 skinless salmon fillets, bones removed
- 375g dried pappardelle pasta
- 18 green medium prawns, peeled leaving tails intact
- 3 small squid tubes, thinly sliced crossways
- 3 garlic cloves, finely chopped
- Pinch of dried chilli flakes
- 1/3 cup fresh dill sprigs
- Shaved parmesan, to serve
- Step 1Preheat oven to 200°C. Place the tomatoes in a large baking dish. Drizzle over 1 tablespoon of oil and toss to coat. Bake for 10 minutes. Add salmon to dish. Bake for a further 10 minutes or until tomatoes are soft and salmon is cooked to your liking.
- Step 2Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
- Step 3Heat 1 tablespoon of remaining oil in a large frying pan over medium-high heat. Add prawns and cook, stirring, for 4 minutes or until they curl and change colour. Transfer to a plate.
- Step 4Heat remaining oil in the frying pan over high heat. Cook squid, stirring, for 1 minute. Add the garlic and chilli and cook for 1 minute or until the squid is light golden.
- Step 5Add tomato, salmon and prawns to the squid mixture. Season with salt and pepper. Toss to combine. Add pasta and dill to seafood mixture. Divide among serving dishes and top with the parmesan.
- High protein
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
Create a pasta pleaser with fresh seafood, tender cherry tomatoes and a pinch of chilli.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste