Name: Baked salmon & herb pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 baby spinach leaves; 1 fresh chopped herbs – basil, italian parsley, chives etc; 1 clove garlic, chopped; 2 tablespoon lemon juice; 1 teaspoon lemon zest; 1/4 cup olive oil; 1/2 teaspoon sea salt; 4 salmon fillets, boneless and skinless; spray oil; 4 tablespoon dukkha or seasoned breadcrumbs; 250 gram quick-cook spaghetti; 100 gram green beans or broccolini, trimmed and cut into bite size pieces; 10 cherry or grape tomatoes, halved or sliced; parmesan, to serve

Ingredients

2 baby spinach leaves

1 fresh chopped herbs – basil, italian parsley, chives etc

1 clove garlic, chopped

2 tablespoon lemon juice

1 teaspoon lemon zest

1/4 cup olive oil

1/2 teaspoon sea salt

4 salmon fillets, boneless and skinless

spray oil

4 tablespoon dukkha or seasoned breadcrumbs

250 gram quick-cook spaghetti

100 gram green beans or broccolini, trimmed and cut into bite size pieces

10 cherry or grape tomatoes, halved or sliced

parmesan, to serve

Method

1.Preheat the oven to 185°C. In a food processor, combine the spinach, herbs, garlic, lemon juice and zest, then pulse until finely chopped. Add the oil and salt, then blend until bright green and smooth. Transfer to a jar.

2.Line a baking tray with cooking paper. Arrange the salmon fillets on the paper and spray with oil. Sprinkle with dukkha and bake for 8-10 minutes, depending on the salmon thickness. The flesh should be just starting to flake in the centre.

3.Heat a large saucepan of water and cook the pasta until al dente, adding the beans for the last minute of cooking.

4.Drain and toss with the tomatoes and a few tablespoons of the green sauce. Arrange the pasta in piles on the plates and top with the salmon fillets. Garnish with Parmesan cheese, to taste.

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Ingredients

Method

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