November 30, 2018
Dinner, Main Dish, Fish,
Salmon, Pasta, Spaghetti, Vegetables, Kale, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Season bother sides of the salmon fillets with the salt, pepper and fennel.
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.
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.
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.
Divide the spaghetti betwee two bowls and top each with a salmon fillet and serve with the lemon wedges on the side.
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