Lemon-Kissed Edamame Pasta with Salmon
Ingredients:
Edamame pasta, 60-80 g
Wild salmon, 150-200 g
Garlic, 1-2 cloves
Coconut oil, 1 tbsp.
Water, 50-100 ml
Zest of one lemon
Lemon Juice of 1 / 2 lemon
Chili flakes, a pinch
Salta and pepper to taste
Greens e.g. spinach, parsley, or mint, 2 handfuls
Basil leaves, for topping, one handful
Instructions:
Cook the edamame pasta according to package instructions. Drain and set aside.
In a pan, heat coconut oil over medium heat. Add minced garlic and sauté until fragrant.
Add wild salmon to the pan and cook until it flakes easily with a fork.
Pour in water, and lemon juice. Season with chili flakes, salt, and pepper to taste.
Toss in the cooked edamame pasta and mix well, ensuring it's coated in the flavorful sauce.
Add a couple of handfuls of greens (spinach, parsley, or mint) and stir until wilted.
Serve the Salmon Lemon Edamame Pasta in bowls, topped with fresh basil leaves, and grated lemon zest.
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