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Salmon and dill macaroni

Author: Amanda Lennon - Chef, Food Editor

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Serves: 4

Time to make: 15 mins

Ingredients

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2 ½ cups macaroni
cooking spray oil
2 cloves garlic, crushed
375ml can light evaporated milk
210g can pink salmon
2 cups baby spinach, chopped
4 spring onions, finely chopped
2 tablespoons chopped fresh dill

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Instructions

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1 Cook pasta following packet directions until al dente. Drain and return to pan.

2 Meanwhile, spray a large non-stick frying pan with cooking oil. Add garlic and cook over a medium heat for 1 minute. Pour in evaporated milk and bring to a simmer over a low heat. Add macaroni and salmon. Cook, stirring, for 1 minute or until hot. Remove from heat.

3 Stir in spinach, onions and dill. Cook until spinach just wilts. Divide between serving bowls. Serve immediately.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 437cal

Kilojoules 1830kJ

Protein 27g

Total fat 9g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 13g

Dietary fibre 3g

Sodium 430mg

Calcium 370mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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