300g Salmon fillets (no skin)
1 large Zucchini, grated
100g baby spinach, washed and drained
1 - 2 large broccoli steams, peeled and grated
1 cup of frozen peas
300g wholemeal pasta
2 teaspoons of lemon juice (or half a lemon to squeeze)
600ml of reduced fat milk
2 tablespoons corn flour
1/4 cup Parmesan cheese, grated
Pepper and parsley to taste
Cook pasta as per instructions and set aside. Whisk flour and milk together in a jug and set aside.
In a large fry pan over a medium-low heat, begin to cook salmon fillets. As fillets begin to cook, gently use a spatula to flake the salmon apart. Continue doing this until the fillet is completely cooked and flaked into bite size pieces. Add to the pan peas, broccoli steam, zucchini and spinach and squeeze over lemon juice. Fold vegetables through until the spinach is wilted (about 4 mins). Once vegetables are cooked, turn the heat down and pour in milk and flour (you may need to quickly re-whisk as the flour may have settled to the bottom of the jug). Gently stir the milk through and continue to keep it moving for several minutes until it thickens, this will take only a few minutes. Add pasta and fold through until the pasta is well coated. Turn off the heat and add Parmesan, pepper and parsley. Serve immediately.