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Salmon spaghetti with mustard, dill & lemon
Salmon spaghetti with mustard, dill & lemon
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
30-minute elegant salmon spaghetti dish.
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • 2 x 250g salmon fillets in oven ready bag with mustard & dill marinade
  • 400g dried spaghetti
  • 2 bunches asparagus, sliced diagonally
  • 1 lemon, rind finely grated, juiced
  • Finely grated parmesan, to serve (optional)
Instructions:
  • Preheat oven to 180C. Spread cherry tomatoes in a baking dish, drizzle with oil, and roast on the top shelf for 10 minutes. Place salmon bags on a large cold baking tray, bake in the center of the oven with the tomatoes for 15 minutes. Remove from oven, crush tomatoes with a spoon, and carefully flake salmon in the bags on the tray.
  • Cook the spaghetti in a large saucepan of salted boiling water according to the package instructions, adding the asparagus in the final minute. Drain and return to the saucepan.
  • Combine tomatoes, salmon, marinade, lemon rind, lemon juice, spaghetti, and asparagus in a large bowl. Season with salt and pepper, then toss until evenly mixed. Serve in bowls and sprinkle with Parmesan cheese if desired.

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