Light Pesto Salmon Farro

Ingredients

• 450 g salmon, cut into chunks
• 220 g cooked farro
• 15 ml olive oil
• 150 g carrots, sliced thin
• 150 g baby spinach
• 30 ml basil pesto and 30 ml water
• 15 ml chopped basil
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook 220 g cooked farro until just tender.

2. Step 2

   Heat 15 ml olive oil in a large skillet over medium heat and cook 150 g carrots, sliced thin for 2 to 3 minutes.

3. Step 3

   Add 450 g salmon, cut into chunks and 150 g baby spinach and cook them for 3 minutes until hot and tender.

4. Step 4

   Stir in 30 ml basil pesto and 30 ml water and let it simmer for 2 minutes.

5. Step 5

   Drain the pasta and add it to the skillet.

6. Step 6

   Toss everything together until the sauce coats the pasta evenly.

7. Step 7

   Finish the pasta with 15 ml chopped basil and serve it hot.