Buttery Kale Spaghetti With Seared Salmon
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
