Creamy Pesto & Salmon Amorini

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Please make sure you cook your salmon thoroughly (until piping hot!) as cooking equipment varies

Now, let's get started

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Boil a full kettle

Once hot, add the salmon fillets to the pan with a pinch of salt and cook for 3 min on each side or until browned on both sides and almost cooked through

Meanwhile, add the quick cook amorini to a pot with plenty of boiled water and a large pinch of salt and bring to the boil over a high heat

Cook the amorini for just 2-3 min (it will keep cooking in the sauce later!)

Once done, drain the amorini, reserving a cup of the starchy pasta water

While the pasta cooks, chop the cherry tomatoes in half

Once the salmon is almost cooked, add the halved cherry tomatoes and cook for 2-3 min further

Carefully peel the skin off the salmon and discard

Break the salmon into large, bite-sized pieces with a wooden spoon, then add the pesto and soft cheese with 75ml [150ml] starchy pasta water and stir it all together

Cook for 1 min further or until the sauce has thickened slightly

Add the drained amorini and season with a generous pinch of salt and pepper and give everything a good mix up – this is your creamy pesto & salmon amorini