A summery pasta dish made with salmon and tenderstem broccoli and a creamy sauce made with quark.
Preheat the oven to 180 degrees. Place the salmon fillets on a non-stick tray and cook for 10-15 minutes, or until well cooked.
Flake the salmon into bitesize chunks using a fork. Set aside until required.
Place the tenderstem broccoli into a microwaveable bowl. Add a splash of water and cover with cling film. Steam in the microwave for 5 minutes until tender. Set aside until needed.
Meanwhile, boil the pasta as per the packet instructions.
In a large frying pan or wok, heat a little oil and pour in the mushrooms and tomatoes. Cook for a few minutes before adding the garlic.
Squeeze in the lemon juice and add the chilli flakes and cook for a further 2 minutes. Cook until the mushrooms have started to brown and the tomatoes have softened.
Stir in the quark and cream cheese. Add the flaked salmon fillets and broccoli to the pan and stir together.
Once the pasta is cooked, drain and add it to the pan containing the other ingredients. Sprinkle in the chopped parsley, seasonings and mix everything together so it's all evenly distributed.
Serve and enjoy!