Salmon and salsa verde spaghetti

Cooking Fish Salmon and salsa verde spaghetti

Mild-flavoured fresh herbs are perfect when mixed through this tasty lemon-infused pasta dish.

Lables: Low carb Low sugar Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Place the salmon on a baking tray. Spray with olive oil spray. Season with salt and pepper. Bake for 15 minutes or until the salmon flakes when tested with a fork. Set aside for 5 minutes to cool slightly.
  2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  3. To make the salsa verde, combine the capers, anchovy, garlic, parsley, dill, lemon rind, lemon juice and oil in a bowl.
  4. Flake the salmon into large pieces. Add the salmon and salsa verde to the pasta. Toss until well combined. Divide among serving bowls and serve.

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2 skinless salmon fillets
Olive oil spray
400g dried thin spaghetti pasta
1 x 75g btl salted baby capers, rinsed, drained
3 drained anchovy fillets, finely chopped
1 garlic clove, crushed
3/4 cup chopped fresh continental parsley
1/4 cup chopped fresh dill
2 tbsp finely grated lemon rind
80ml fresh lemon juice
125ml extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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