Step 1

Heat the olive oil in a large non-stick pot or sauce pan over medium high heat.

Step 2

Add the spring onion and salmon pieces. Cook for 2 minutes, flipping occasionally. Tip: Don’t move the salmon around too much to give it a nice crust. Leave it in place until seared, then flip and repeat.

Step 3

Add the broccoli and mushrooms. Stir fry for 3 minutes, until the vegetables start to soften.

Step 4

Add the pasta, coconut milk, broth, curry and paprika. Cover with a lid and bring to a boil over high heat.

Step 5

Once boiling, reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Step 6

Remove the lid and cook uncovered for 5 to 7 minutes, until the pasta is al dente.

Step 7

Season with salt and pepper according to your taste.

Step 8

Serve hot and top with grated cheese, if desired.