Salmon and salsa verde spaghetti

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

Recipe «Salmon and salsa verde spaghetti» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.