Salmon is rich in omega 3 fats, which can help to protect the body cells against the damage caused by strenuous exercise. Broccoli provides vitamin C and other antioxidants that also protects against this type of damage.
200g penne pasta
1 tbsp olive oil
1 bunch of spring onions, chopped
2 cloves of garlic, crushed
Grated rind of half a lemon
1 vegetable stock gel
250g broccoli, cut into small florets
200g baby spinach leaves
1 tbsp flaked almonds
1 lemon, cut into wedges
Preheat the oven to 180C/Gas 4. Loosely wrap the salmon fillets in foil, place on a baking tray and bake for 15 minutes.
Cook the pasta in a large pan of boiling water and add the stock gel, cook according to the packet instructions. Add the broccoli florets for the last 5 minutes.
Heat the oil in a large pan and add the spring onions, garlic and lemon rind and cook for 5 minutes. Drain the pasta and broccoli and add to the pan and stir through. Add the spinach leaves and allow to wilt into the mixture.
Transfer onto a serving plate. Remove the skin from the salmon and flake onto the pasta mixture. Sprinkle on the almonds and serve with the lemon wedges.