According to Federal Government guidelines, Australians should be eating at least two serves of fish or seafood each week.
But the statistics show that just one in four Aussies are meeting this health recommendation.
Salmon is one of the best sources of omega-3, an essential fatty acid which is good for heart and brain health as well as immune function.
This spin on the classic pesto pasta from Tasmanian-grown Atlantic salmon producer Tassal is as nutritious as it is delicious.
- 2 portions (approx. 260g) Tassal salmon fillets, skin-off
- 200g spaghetti
- tbsp olive oil
- cup pesto sauce
- 30g roasted pine nuts
- Shaved parmesan for serving
- Handful fresh basil leaves
- Salt and freshly ground black pepper
Bring a large pot of salted water to a rapid boil and add the spaghetti. Cook as per packet instructions until al dente.
Heat the olive oil in a small frying pan, add salmon fillets and cook for 4-5 minutes on each side. Remove from heat. Cool slightly and break into pieces.
Drain the spaghetti and place into a large bowl. Stir through the pesto sauce.
Add salmon, half the pine nuts and basil leaves. Toss lightly.
Top with shaved parmesan, freshly ground black pepper, the remaining pine nuts and fresh basil leaves.
Serve immediately with a fresh garden salad and crusty bread.