Mediterranean Salmon & Spaghetti
This is a super-quick supper that’s full of Mediterranean flavour. While the spaghetti is hearty and filling, the sauce is refreshing and light. This recipe is not suitable for the freezer but the leftovers are great the next day as a cold pasta salad, which is a handy option if you’re dining al desko or want a hassle-free lunch at home. If you want, you can double the quantity of salmon and bake in bulk: leftover roasted salmon is a fantastic and nutritious sandwich-filler.
- 4 x 100g salmon fillets, skinned
- 2 tbsp butter
- salt and pepper
- 200g wholewheat spaghetti
- 2 tbsp olive oil
- 5 garlic cloves, crushed
- 12 cherry tomatoes, halved
- 2 tbsp capers, rinsed and roughly chopped
- 2 tbsp grated Parmesan
- a handful of basil leaves
- 2 handfuls of rocket leaves
Preheat the oven to 180°C/350°F/gas 4. Place the salmon fillets, skin-side down, in an ovenproof dish. Rub the butter over the salmon fillets and season well. Cover the dish with foil and place it in the oven for 15 minutes or until the salmon is cooked through.
Meanwhile, cook the spaghetti according to the instructions on the package.
Heat the oil in a large pan over a low heat. Add the garlic and cook for 2 minutes. Stir in the tomatoes, capers and Parmesan. Tear the basil leaves and stir them into the pan. Toss in the cooked pasta and mix well. Divide the pasta between warmed serving bowls and top with the cooked salmon. Divide the rocket evenly between the bowls and serve.