Ingredients

• 220 g skinless salmon fillet — cut into 4 small pieces, pin bones removed
• 120 g dry brown rice pasta — short shapes like fusilli or penne
• 120 g zucchini — halved lengthwise and thinly sliced
• 40 g baby spinach — roughly chopped
• 15 ml extra virgin olive oil — divided
• 3 g dried italian herb mix — such as basil, oregano, and thyme
• 200 ml low sodium vegetable broth — warmed
• 2 g salt — or to taste
• 0.5 g black pepper — freshly ground, or to taste optional

Instructions

1. Bring a medium pot of water to a boil, add a pinch of salt, and cook the brown rice pasta according to package directions until just tender; reserve 60 ml of the cooking water, then drain.
2. While the pasta cooks, pat the salmon pieces dry and sprinkle both sides with half of the dried Italian herb mix, a small pinch of salt, and black pepper if using.
3. In a wide non-stick pan, heat 10 ml of olive oil over medium-low heat; add the zucchini and cook for 3–4 minutes until just softened, stirring occasionally.
4. Push the zucchini to one side of the pan, add the salmon pieces, and sear gently for about 3 minutes per side on medium-low heat until just cooked through and flaky, avoiding browning too much to keep flavors mild.
5. Pour the warm vegetable broth into the pan, add the cooked pasta, reserved pasta water, remaining dried herbs, and chopped spinach; stir gently to combine and simmer for 2–3 minutes until the pasta is soft and the spinach wilts.
6. Turn off the heat, drizzle with the remaining 5 ml olive oil, taste and adjust salt and pepper, then divide the pasta, vegetables, and salmon pieces evenly into two small bowls and serve warm.