Ingredients
- 340 grams salmon (2 fillets x 170 grams skin on salmon specified)
- Seas salt
- Black pepper (freshly ground)
- 1 teaspoon ground fennel
- 2 tablespoons olive oil
- 200 grams dried spaghetti pasta
- 1 cup kale (leaves finely chopped and central stems removed)
- 3 tablespoons grated parmesan cheese (finely grated)
- 3 tablespoons pine nuts (toasted)
- 1 tablespoon butter
- Lemon wedges, to serve
How to Make
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Step 1: Season bother sides of the salmon fillets with the salt, pepper and fennel.
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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.
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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.
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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.
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Step 5: Divide the spaghetti betwee two bowls and top each with a salmon fillet and serve with the lemon wedges on the side.
We hope you enjoy this recipe!
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