Lemon-Kissed Edamame Pasta with Salmon

Edamame Pasta with Salmon

Ingredients:

• Edamame pasta, 60-80 g (edamame pasta is naturally gluten-free)

• 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

• Salt 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.