This is a lovely indulgent pasta dish that can be prepared in advance. We always get clean plates when we serve this up! If you wanted to you could easily add some diced red pepper, mushrooms or sweetcorn too!
1 red onion
3-4 cloves of garlic
2 salmon fillets
1 heaped tablespoon of flour
200ml double cream
30g Parmesan or similar hard cheese
3-4 handfuls of frozen peas
4-5 handfuls of spinach
20g cheddar or similar cheese
Cut the leek in half lengthwise then cut into small semi circles (using mainly the white part of the leek and only a little of the green part), dice the onion and peel the garlic
Grill the salmon fillets until cooked through and a little crispy on top (roughly 15mins)
Melt the butter in a good sized pan
Add the onions and leeks and cook on a medium-low heat for 10mins
Put the milk and cream into a jug
Add plenty of black pepper and crush the garlic in
Finely grated the Parmesan and add to the jug. Mix together with a fork.
Add your heaped tablespoon of flour to the buttery onion pan and mix in. Continue to cook for a minute or two.
Using a whisk, pour the creamy mixture into the pan a little bit at a time and mix constantly. Bring to an almost boil, stirring often for around 5mins to thicken.
Use a fork to flake the salmon into chunks
Put the pasta into an ovenproof dish and cover with a few handfuls of frozen peas
Spread the flaked salmon and prawns over the top
Wilt the spinach by putting it in a colander and pouring some boiling water over it.
Spread that over the dish too
Pour the creamy sauce over the top and use a fork to mix it through everything, and mix the other ingredients too.
Cover with grated cheese. If you’re cooking it straight away put it in a preheated oven at 180 Degrees for 10-15mins. If you prepare it in advance give it 25-30mins in the oven.