Seared Salmon on Spicy Spaghetti
By 1036A quick main meal for four, with melt-in-the-mouth salmon, pasta and a spicy sauce with courgettes, garlic and chilli.Time and servings
Ingredients
5 total- 1 tbsp of extra virgin olive oil
- 4 salmon fillets, skin-on, weighing approximately 150g each
- 500 g of spaghetti
- 2 courgettes, cut into thin strips lengthways
- 350 g of garlic & chilli pasta sauce
Method
4 stepsStep 1
Preheat the oven to 220ºC, 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.
Step 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.
Step 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.
Step 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.