Pesto Salmon Stir-fry with Gluten Free Pasta

Pesto Salmon Stir-fry with Gluten Free Pasta

Pesto salmon stir-fry with gluten free pasta

A simple, colourful, quick-to-make weeknight dinner bursting with vitamins, protein and healthy fats. 

PREP TIME: 10 MINS

COOK TIME: 15 MINS

TOTAL TIME: 35 MINS

Salmon stir-fry with buckwheat pasta

I’m a complete salmon freak.

Smoked, baked, fried, sashimi – the whole shebang. The only issue is it’s rather an expensive habit.

Thankfully, aside from the eye-watering prices, salmon is on the whitelisted foods as far as being GF and DF is concerned – otherwise I’m not sure I could’ve kept up this diet for so long.

That, and sushi. Mmm. (Check out my full article on navigating the gluten free sushi world).

Fresh salmon fillet

This recipe is one of my favourite ready-in-20-or-so-minutes meals and has the added bonus of leaving you very minimal washing up to do. All you’re gonna need is a saucepan for your pasta and a frying pan for your salmon and veggies, and you’re all set.

I’ve played around with quite a few variations as far as the carbs go, and all of them are worth trying. You could swap out the pasta for any number of gluten free alternatives, such as:

  •  Rice noodles
  •  GF spaghetti
  • Boiled new potatoes
  • Wholegrain wild rice

Or you could even omit it completely if you’re trying to be low carb – try serving it with a side of salad leaves and fresh chopped tomatoes to bulk it up a bit.

Onwards to the recipe…

Pesto Salmon Stir-fry with Gluten Free Pasta

A simple, colourful, quick-to-make weeknight dinner bursting with vitamins, protein and healthy fats
Course Main Course
Cuisine Oriental
Keyword easy dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1
Calories 457kcal

Ingredients

  • 100 g (3.5oz) salmon fillet
  • 1 tsp cooking oil
  • 50 g (½ cup) gluten free pasta, dry, e.g. buckwheat
  • 50 g (⅓ cup) courgette, finely chopped
  • 1 medium carrot
  • 2 handfuls kale
  • 1 tbsp green vegan pesto

Seasonings

  • 2 tbsp gluten free soy sauce, e.g. yutaka
  • salt and pepper to taste
  • 1 slice fresh lemon

Instructions

  • Chop vegetables into thin strips and leave to one side
  • Heat a non-stick frying pan with oil for approx. 1 minute
  • Add the salmon fillet, seasoning well on each side with salt and pepper
  • Place the lemon slice on the fillet, and leave to cook on a medium heat for 7 minutes (cover the pan with a lid if possible)
  • Fill a saucepan about halfway with water and leave to boil
  • Add the pasta to the boiling water, turn down the heat a little, and leave to cook for 12 minutes
  • Flip the salmon fillet over and continue to cook it for a further 7 minutes until crispy on both sides. The fish should look a light pink inside if you cut it open down the middle
  • Meanwhile, heat a second non-stick frying pan and tip the carrot and courgette into it, cooking at a high heat for 3 minutes while stirring regularly
  • Then, add the soy sauce and pesto, and turn the heat down to medium, cooking for a further 5 minutes.
  • Finally, add the kale and continue to stir for 2 minutes.
  • Take the salmon off the heat once it’s done, break it up into pieces and mix in with the vegetables
  • Drain the pasta
  • Serve together and enjoy
Stir-fried vegetables being cooked in a frying pan

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