What better way is there to get in a good source of protein than with some salmon and ZENB Fusilli Pasta? This garlic flavoured dish combines flavours you know and love to deliver 44 grams of protein per serving.

• 1 box (340g) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
• 2 heads garlic
• 2 tablespoons olive oil, divided
• 1/2 teaspoon each salt & ground black pepper, divided
• 453g boneless skinless salmon fillets
• 475ml vegetable stock
• 2 tablespoons butter
• 180g pitted Castelvetrano olives, coarsely chopped
• 1 small lemon, juiced
• 4g coarsely chopped dill

INSTRUCTIONS

1.

Heat oven to 400°F. Cook ZENB Pasta as directed on package. Drain; keep warm.  

2.

Cut top 1-inch off each head of garlic. Drizzle tops evenly with 2 teaspoons oil and half of the salt & pepper. Wrap garlic tightly in foil; bake 25-30 min. until cloves are golden and tender. 

3.

Meanwhile, heat remaining oil in large skillet on medium-high heat. Season both sides of salmon with remaining salt & pepper. Add salmon to skillet. Cook 2 min. on each side undisturbed, until golden brown and cooked through. Transfer fish to clean plate. Cool slightly; flake into bite-size chunks.

4.

Add stock and garlic cloves to same skillet. Bring mixture to a boil on medium heat; cook 10-12 min. or until reduced by half. Remove pan from heat. Add butter; swirl gently until sauce is slightly thickened. Stir in pasta, salmon, olives and lemon juice. Garnish with dill before serving.