Summertime Roasted Salmon and Courgette Linguine
with Red Pesto
In our humble opinion, salmon is a fish that works well in every season. Thankfully, it works BEST in summer – particularly with seasonal veggies like courgette. Good timing on our part! This dish is as much of a work of art for the taste buds as it is for the eyes. The pink of the fish, deep red pesto and tree green courgettes, means that the eye definitely feasts as well. It’s the perfect way to impress at a dinner party without breaking a sweat!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2.5
Courgette
(May contain Celery)
2
Salmon Fillet
(Contains Fish)
1
Linguine
(Contains Cereals containing gluten)
1
Garlic Clove
3
Red Pesto
(Contains Milk)
½
Lemon
2
Parmesan Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees. Boil a pot of water with ½ tsp of salt for your pasta.
Chop the very top and bottom from your courgette. Slice the courgette lengthways into strips no thicker than ½cm. Now slice the slices lengthways to make strands less than ½cm thick. Tip: Really slice carefully to get thin linguine-like strands.
Once the oven has pre-heated rub a little glug of olive oil into the salmon fillet. Sprinkle a pinch of salt and pepper on both sides then place the fillet on a baking tray. Cook on the top shelf of the oven for 10 mins then remove.
Add the pasta to the rapidly boiling water and cook for 6 mins or until ‘al dente’. Tip: ‘Al dente’ simply means it is cooked through but has a hint of firmness left in the middle.
When the pasta is 3 mins from done heat a tbsp of olive oil in a frying pan on medium-high heat. Peel and crush the garlic then add this to the pan for a minute. Once the oil is nice and hot add the courgette strands into the pan and toss them together with the garlic. Cook the courgettes until they go a bit floppy. Tip: Do not add salt yet as it’ll make the courgette go soggy.
Add the pesto into the frying pan with the courgette and squeeze in the juice of ½ lemon. Then, add a couple of tbsp of water and ¼ tsp of salt and a few good grinds of black pepper (don’t be shy - it’ll really boost the flavour). Now toss in the drained pasta and remove from the heat.
The salmon is likely out of the oven by now so use two forks to pull apart the meat into little flakes. Discard the skin.
Finally, toss the salmon flakes and ¾ of the grated cheese through the pasta. Serve with the remaining parmesan sprinkled on top and gobble! Oh and remember to take the garlic clove out as well - it was just there to add a subtle ‘garlic-iness’.
