Buttery Kale Spaghetti With Seared Salmon

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 2 servings


  • Serving Size: 1 (349 g)
  • Calories 908.3
  • Total Fat - 38.7 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 111.2 mg
  • Sodium - 339.8 mg
  • Total Carbohydrate - 83 g
  • Dietary Fiber - 4 g
  • Sugars - 3.4 g
  • Protein - 55.8 g
  • Calcium - 203.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 40.4 mg
  • Thiamin - 0.5 mg

Step 1

Season bother sides of the salmon fillets with the salt, pepper and fennel.

Step 2

Heat a frying pan over medium-high heat and add the olive oil and lay the salmon fillets, skin side down, in the pan and cook for 5 minutes on the skin side, then turn over and cook for another 2 minutes and then remove from the heat and set aside.

Step 3

Bring a saucepan of salted water to the boil and add the spaghetti and cook according to the packet directions until al dente and then drain and transfer to a large bowl.

Step 4

Quickly add the kale while the pasta is still hot and toss, along with the parmesan, pine nuts and butter and season with salt and lots of pepper.

Step 5

Divide the spaghetti betwee two bowls and top each with a salmon fillet and serve with the lemon wedges on the side.

Tips & Variations

No special items needed.