Instructions
-
1
Preheat the oven to 220ÂșC, gas mark 7. Heat 1 teaspoon of the oil in a frying pan, then add the salmon and cook, skin-side down, for 2-3 minutes until the skin is crispy. Wipe out the pan with kitchen paper. Transfer the salmon, skin-side down, to a lightly greased baking sheet and cook for 8-10 minutes, or until the salmon is just cooked, the flesh is opaque and starts to flake.
-
2
Meanwhile, cook the pasta in a large pan of boiling water, according to pack instructions, then drain well. Keep warm in the pan with the lid on.
-
3
Heat the remaining oil in the frying pan and cook the courgettes for 2-3 minutes until slightly softened, then stir in the sauce. Cover and simmer for 4-5 minutes, stirring occasionally.
-
4
Divide the cooked spaghetti between 4 plates, then spoon the sauce over. Place the seared salmon on top and sprinkle with freshly ground black pepper. Serve immediately, with a bag of salad.
Ingredients
- 1 tbsp extra virgin olive oil
- 4 salmon fillets, skin-on, weighing approximately 150g each
- 500g spaghetti
- 2 courgettes, cut into thin strips lengthways
- 350g garlic & chilli pasta sauce
Serves 4
Total time required 28 mins
- Preparation time: 5 mins
- Cooking time: 23 mins