Yummy Black Bean Pasta with Wild Salmon

Lactose, sugar, nuts & gluten free

Author: Selianthe Ka

Serves: 2-3 servings

Recipe: Main course

Cuisine: Fish

Ingredients

• Black bean pasta (see image of my brand below)

• 6-8 chestnut mushrooms (depending on size)

• 1 medium-sized red onion

• 1 piece of frozen wild salmon (take out of the freezer into the fridge the evening before)

• 1-2 garlic cloves (depending on taste)

• Fresh or deepfreeze spinach (when deepfreeze, take out of the freezer into the fridge the evening before as well)

• Lemon slice for juice

• Himalayan salt

• Coconut oil for frying and baking
  

Instructions

1. Chop the onion and grate the garlic clove(s)

2. Slice the mushrooms in even, thin slices

3. Heat up a large frying pan and add a tbs of coconut oil

4. Add the sliced mushrooms and fry for about 5 min

5. Add the onion and garlic

6. Slice up the salmon and add as well, mix everything together and stir-fry for about 10 min

7. Lastly, add the spinach in your frying pan and stir-fry for about 2 minutes

8. Meanwhile, put two hands of the black bean pasta in a pot and add hot water (hot water goes faster) until covered, bring to a boil and let simmer for 5 minutes – or as long as the package instructs

9. Drain the pasta and add to the plate(s)

10. Top off with the salmon and veggie mix

11. Sprinkle some salt, olive oil and/or lemon juice to taste

Enjoy!

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