Salmon, Lemon & Herb Spaghetti

Salmon, Lemon & Herb Spaghetti

Ready in 30 minutes Serves 4
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, January 13, 2019.



  • 1 pack salmon fillet
  • 1 pack salmon herb mix


  • ¾ pack spaghetti
  • 2 courgettes
  • 2 tomatoes
  • 250g frozen peas
  • Zest and juice of 1 lemon
  • 125g sour cream *
  • ½ bag baby spinach *
  • ½ bag baby spinach * 1 bunch chives, finely chopped


  1. Cook salmon Preheat oven to 220°C. Bring a large pot of salted hot tap water to the boil. Pat salmon dry and remove any remaining bones. Rub salmon with salmon herb mix. Season, place on a lined oven tray and bake for about 10 minutes for medium, depending on thickness, or until cooked to your liking. Rest, covered.
  2. Cook spaghetti Cook spaghetti in pot of boiling water for 10-12 minutes, until just tender. Add peas and cook a further 2 minutes until bright green. Drain and return to pot with a small drizzle of oil to prevent sticking.
  3. Prep veggies Peel courgettes into ribbons. Finely dice tomatoes.
  4. To finish Add courgette, tomato, lemon, sour cream and spinach to pot with cooked spaghetti and toss to combine. Flake salmon into bite sized pieces.
  5. Serve Spaghetti topped with salmon and chives.

Nutritional Information

Energy 2951 kj
705 kcal
Protein 37.0g
Carbohydrate 56.5g
Fat 36.0g