Ingredients
- 2 salmon fillets, skinless, about 130g each
- 12 cherry tomatoes, sliced in half
- 2 cloves garlic, grated
- 40g Philadelphia cream cheese
- 40g spinach leaves
- 30g feta, crumbled, plus extra for garnish
- Sea salt
- 150g dried rigatoni
- 40g frozen peas
- Zest of half a lemon, plus extra for garnish
- Juice of half a lemon
- Handful fresh parsley, chopped
- Preheat the oven to 180 degrees. Into a deep oven tray, add the salmon fillets, cherry tomatoes, grated garlic, cream cheese, spinach leaves and feta. Place in the oven and cook at 180 degrees for 20 minutes.
- While the salmon is in the oven, cook the pasta. Bring a large pot of heavily salted water to the boil and add the rigatoni. Cook for 10-12 minutes until just ready. Strain the pasta, reserving some of the water to use for the sauce.
- Place a small saucepan on the heat and add freshly boiled water from the kettle. Blanch the peas for two minutes, then strain.
- Remove the tray from the oven. Use a fork to lightly mash and stir together everything on the tray. Add half a ladle of the pasta water, some lemon juice and zest. Add the strained pasta and the peas to the tray and use a wooden spoon to stir it all together and evenly coat the pasta in the sauce and salmon.
- Spoon into bowls, then garnish with some more feta, lemon zest and some chopped parsley.
