CAJUN SALMON WITH SPICY SPAGHETTI

CAJUN SALMON WITH SPICY SPAGHETTI

Serves 2

3 Syns per serving

2 x 150g fresh, skinless salmon fillets
1 tbsp. olive oil - 6 Syns
Dried Cajun spice mix
100g wholemeal spaghetti - dry weight
1 clove of garlic, crushed
10-12 cherry tomatoes, halved
Quarter to half a teaspoon of dried chilli flakes
150g baby leaf spinach

Heat the grill to medium.
Spray the top of each fillet with Frylight and dust with the Cajun spice.
Place the fillets under the grill and cook for 3-4 minutes, depending on the thickness of the fish. Turn the fish over and cook for the same amount of time on this side, until the fish is thoroughly cooked through.
Cook the spaghetti according to pack instructions and whilst it is cooking, make the sauce.
Add the oil to a non-stick frying pan and cook the garlic and chilli flakes for one minute.
Add the tomatoes, spinach and 2 tbsp. of water to the pan and cook, stirring from time to time, until the tomatoes have begun to soften. This will only take a few minutes. Season with black pepper.

Drain the spaghetti and tip it into the drained spaghetti. Serve on heated plates, immediately and top with the salmon.