Low GI Salmon NiçoiseSpaghettiCraving comfort food but looking for a healthy option? Try this low GI salmon niçoise spaghetti, created by the master of deliciousness chef Tom Walton!
"I've followed the principles of a low GI lifestyle for some time now -giving me more sustained energy and an improved mood to thrive throughout my day," says chef Tom Walton.
Tip: Simply cooking your pasta al dente (tender, but firm) lowers the GI!
Prep time 10 minutes
Cook time 10 minutes
2 cup grape tomatoes mixed colours
1⁄3 cup pitted kalamata olives halved
2 tbsp extra virgin olive oilsea salt and ground black pepper
1 handful fresh basil torn + extra to serve
1 lemon zested
300g salmon fillet, skin off responsibly farmed
300g spaghetti dried
1 handful fresh flat-leaf parsley roughly chopped
Low GI Salmon Niçoise Spaghetti Method
1.Preheat an oven to 200°C and bring a large pot of lightly salted water to the boil.
2.In a baking dish, combine the tomatoes, olives, garlic, olive oil, basil, lemon zest and salmon and season with salt and pepper. Gently toss everything together and bake for 10 minutes.
3.Add the spaghetti to the water and cook for approx. 9 minutes, reserving 1⁄2 cup of the cooking pasta water.
4.Remove the salmon and tomatoes from the oven and gently break upwitha fork then drainthe pasta and add it to the tray along with the parsley and toss well. Add enough cooking water to create a silky, loose pasta. Season to taste and serve scattered with the basil.
For more lowGI recipe visit www.gisymbol.com
Low GI Salmon Niçoise Spaghetti Recipe credits: Chef Tom Walton for the GI Foundation