Salmon, Lemon & Herb Spaghetti
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 13, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 13, 2019.
Ingredients
Salmon
- 1 pack salmon fillet
- 1 pack salmon herb mix
Spaghetti
- ½ pack spaghetti
- 125g frozen peas
- 1 courgette
- 1 tomato
- Zest and juice of ½ lemon
- ¼ cup sour cream *
- ½ pack baby spinach *
- 1 bunch chives
Steps
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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.
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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.
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Prep veggies Peel courgette into ribbons. Finely dice tomato.
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To finish Add courgette, tomato, lemon juice and zest, sour cream and spinach to pot with cooked spaghetti and toss to combine. Flake salmon into bite sized pieces.
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Serve spaghetti topped with salmon and chives.
Nutritional Information
Energy |
2738 kj 654 kcal |
---|---|
Protein | 33.5g |
Carbohydrate | 61.0g |
Fat | 29.9g |