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Salmon and salsa verde spaghetti
Salmon and salsa verde spaghetti
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Toss pasta with zesty lemon and delicate herbs for a burst of fresh flavor.
Ingredients:
  • 2 (about 500g) skinless salmon fillets
  • 400g dried thin spaghetti pasta
  • 1 x 75g btl salted baby capers, rinsed, drained
  • 3 drained anchovy fillets, finely chopped
  • 187.50 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh dill
  • 40.00 ml finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • Preheat your oven to 180°C. Place the salmon on a baking tray, lightly spray with olive oil, and season with salt and pepper. Bake for 15 minutes until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving.
  • Cook the pasta in a large saucepan of salted boiling water as per the packet instructions until al dente. Drain and return to the pan.
  • In a bowl, mix together capers, anchovy, garlic, parsley, dill, lemon rind, lemon juice, and oil to create the flavorful salsa verde.
  • Break the salmon into large chunks. Mix in the salmon and salsa verde with the pasta. Toss thoroughly until everything is well mixed. Serve in individual bowls and enjoy!

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