Salmon with Dill Sauce & Spring Spaghetti
The julienned vegetables sit in the colander and the pasta water cooks them on the way through. One tray of salmon, one pot, and a dill sauce that takes 30 seconds in a blender.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
INGREDIENTS
1kg whole salmon fillet, skin on, pin boned
1 tablespoon olive oil
sea salt
3 zucchini, julienned
2 bunches asparagus, julienned, or halved lengthways, or quartered if fat
250g angel hair pasta
dill sprigs, to serve (optional)
For the dill sauce
3 tablespoons grated parmesan
1/2 cup (125ml) vinai-no-regrette
handful of dill, finely chopped
1 tablespoon olive oil
METHOD
Preheat the oven to 220C and bring a saucepan of heavily salted water to the boil.
Place the salmon skin side down on a baking tray lined with baking paper. Brush with the oil and season with salt. Bake for 15 minutes, or 20 for more well done.
Place the julienned vegetables in the colander you intend to drain the pasta in.
Add the pasta to the boiling water, cooking angel hair 1-2 minutes less than the box instructions.
Drain the pasta over the vegetables.
Arrange the pasta and vegetables on a platter as a nest for the salmon.
Break the salmon into chunks and nestle it around the pasta.
For the sauce, blitz all the ingredients in a small blender and drizzle generously over the salmon and spaghetti.
HINTS
Draining the pasta over the vegetables is the whole trick - the boiling water blanches the zucchini and asparagus exactly enough on its way down the sink.
Pull the angel hair a minute or two early. It keeps cooking in its own heat while you build the platter.
Cook the salmon 15 minutes for blushing in the middle, 20 if your people like it firm. It will carry on cooking as it rests.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 17400kJ (4160 calories)
Protein: 250g
Fat: 250g
Saturated fat: 45g
Carbohydrates: 200g
Sugars: 20g
Fibre: 20g
Sodium: 2000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.