NUTRITION

SERVINGS

INGREDIENTS

120 g spaghetti

120 g salmon fillet

150 g firm tofu

1.5 tbsp korean bean paste

1.5 tbsp olive oil

1 medium portobello mushroom

0.5 medium onion

1 clove garlic

100 g frozen spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.

• 2

  While the pasta cooks, pat the salmon and tofu dry with paper towels. Cut both into 1-inch cubes and season lightly with sea salt and black pepper.

• 3

  Slice the portobello mushroom and onion into thin strips, and mince the garlic clove.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the salmon and tofu cubes, pan-frying until the salmon is cooked through and the tofu is golden brown on all sides. Remove from the skillet and set aside.

• 5

  In the same skillet, add the onion and portobello mushroom. Sauté for 3-4 minutes until softened and slightly caramelized.

• 6

  Add the minced garlic and frozen spinach to the skillet, cooking until the spinach is completely thawed and the garlic is fragrant.

• 7

  Whisk the Korean bean paste with the reserved pasta water until smooth, then pour the mixture into the skillet.

• 8

  Add the cooked spaghetti, salmon, and tofu back into the skillet. Toss everything together over low heat for 1-2 minutes until the sauce coats the noodles evenly and everything is heated through.