Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 2 Salmon Fillets (skin removed)

• 1 cup of cherry tomatoes (halved)

• 1 cup baby spinach

• Boursin Garlic and Herb Puck Cheese 5.2oz (alternatively you can use feta or any other soft cheese)

• 1 tbsp of capers

• Basil for garnish, roughly chopped

• 1 cup fusilli pasta (I like the fresh bagged because it only cooks in 3 mins)

• salt and papper to taste

Kit Needed:

Some sort of camp oven (I am using the Hajka oven), gas stove, spatula or spoon, pot or kettle to cook the pasta

Packing Tips:

Bag and freeze the salmon fillets the night before you leave. The salmon will then thaw throughout your hike. I also place the spinach and tomatoes in separate containers. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. In the baking dish arrange the salmon fillets, baby spinach, cherry tomatoes, and the soft cheese in separate sections (I like to place the soft cheese in the middle). Top with the capers, a drizzle of olive oil, and salt and pepper to taste.

2. Bake for 20-25 min until the salmon is cooked through and the tomatoes have softened. Remove from the heat and carefully breakup the salmon and tomatoes with a fork mixing everything together. This will be the sauce for the pasta.

3. Bring around 500ml of water to a boil.

4. Once boiling add your desired pasta and cook till al dente. I like to use fresh bagged pasta because it only takes 3 minutes to cook.

5. Once the pasta is cooked, carefully fold it into the creamy salmon to combine. Top with roughly chopped basil and enjoy!