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Prep Time: 10 minutes Cook Time: 10 minutes
Serves: 4
All Year, Autumn, Spring, Summer, Winter
Recipe credits: Chef Tom Walton for the GI Foundation.
For more low GI recipe visit www.gisymbol.com
Craving comfort food but looking for a healthy option? Try this low GI salmon niçoise spaghetti, created by the master of deliciousness chef Tom Walton!
“I’ve followed the principles of a low GI lifestyle for some time now-giving me more sustained energy and an improved mood to thrive throughout my day,” says chef Tom Walton.
Ingredients
- 2 cup grape tomatoes mixed colours
- 1⁄3 cup pitted kalamata olives halved
- 2 tbsp extra virgin olive oil
- sea salt and ground black pepper
- 1 handful fresh basil torn + extra to serve
- 1 lemon zested
- 300g salmon fillet, skin off responsibly farmed
- 300g spaghetti dried
- 1 handful fresh flat - leaf parsley roughly chopped
Method
- Preheat an oven to 200°C and bring a large pot of lightly salted water to the boil.
- In a baking dish, combine the tomatoes, olives, garlic, olive oil, basil, lemon zest and salmon and season with salt and pepper. Gently toss everything together and bake for 10 minutes.
- Add the spaghetti to the water and cook for approx. 9 minutes, reserving 1⁄2 cup of the cooking pasta water.
- Remove the salmon and tomatoes from the oven and gently break up with a fork then drain the pasta and add it to the tray along with the parsley and toss well. Add enough cooking water to create a silky, loose pasta. Season to taste and serve scattered with the basil.
Tip: Simply cooking your pasta al dente (tender, but firm) lowers the GI!