This is another quick and healthy family recipe.
Using Greek yoghurt and wholemeal pasta will add greatly to the flavours and textures of this dish.
Greek yoghurt is a good alternative to cream in pasta sauces, and wholemeal macaronies provide a slower release of energy than white pasta does, keeping you going for longer.
400g wholemeal pasta
2 pots of Greek Yogurt
1 small onion
2 salmon medallions
1 clove garlic
1/2 dl white wine
squeeze of lemon juice
1/2 tsp honey
1. Preheat your oven to 220 ºC. Put salmon in a baking dish with a sprinkling of salt and a squeeze of lemon juice and oven bake it for 13-16 minutes or until done. Remove from oven and when cooled slightly, pick the meat into a bowl using your fingers, carefully removing any bones.
2. Prepare water for boiling the pasta. Put 1.5 litres of water into a large pan with a pinch of salt and a glug of olive oil, and onto full heat. Measure out or weigh the pasta.
2. Chop the garlic and onion finely, and cut the courgette into strips.
3. Put pasta into 1.5 liters boiling water. Read the instructions on the packet to get the correct cooking time, usually around 8-10 minutes depending on the type of pasta you’re using, and then set your cooking alarm to remind you.
(You can turn the heat down to 3/4 after a while so the pasta water doesn’t boil over, and stir every once in a while so the macaronies don’t stick to the bottom of the pan).
3. Put a medium saucepan on low-to-medium heat, pour in 2-3 glugs olive oil. Sauté the garlic and the onion in the oil, then add the honey, mix.
4. Add the courgette and the spices and turn up the heat slightly. Stir fry everything until the courgette has softened slightly, turn the heat right up and add the white wine and cook for 3 minutes on full heat.
5. Turn heat back down and add the salmon and stir it in. Cook for 1 minute.
6. Add the greek yoghurt and mix gently. Add salt and pepper to taste. Let the sauce simmer for 2 minutes, then remove from heat.
6. Drain the pasta in a colander when it’s ready.