A simple but oh so tasty tea for one.
1 Salmon Fillet
4 Pesto Cubes
1 Tbs Parmesan Style Cheese
A handful of Spinach Leaves - shredded
Spread one of the defrosted pesto cubes on the salmon fillet, wrap in foil and cook in the oven for 15 - 20 minutes.
While this cooks drop the pasta into a pan of boiling salted water and cook for the recommended time on the pack, five minutes before the end of the cooking time drop in the spinach.
When the pasta is cooked drain quickly, do not be worried about draining too well ... a little bit of trapped water in the pasta will make the sauce delicious. Tip back into the pan and stir in the remaining pesto cubes and half of the cheese.
Flake the now cooked salmon into the pasta or simply serve on the top, sprinkle on the remaining Parmesan.
Today is a No Spend Day