Plate Up. Summer Salmon & Vegetable Pasta
Have I mentioned how much I love Wholefoods here in London? It’s become somewhat of an unhealthy [yet healthy] habit of mine to head there on a weekend and spend far too much time perusing the shelves.
If I’m being honest, the supermarkets here in England aren’t that great. I don’t find the produce to be very fresh and in the inner city it’s hard to find a good selection. That’s why every Saturday as if by automatic intent, I find myself at Wholefoods Kensington – the biggest one of course. Two huge levels of the freshest food you can find; rows and rows of fruit and veg, aisles of exotic pantry goods, a massive ice-cream collection [very important!] and even a whole room devoted to cheese.
Needless to say it’s my favourite place to buy my ingredients because you can always guarantee your meal will taste good. My new go-to dinner of late has been this delightful pasta dish, full of flavour yet pretty damn good for you too if I do say so myself. Oven roasted salmon with a lemony sauce and plenty of dark leafy green vegetables – because you know they’re totally good for you and I think they taste pretty great.
What you’ll need (serves 4)
1 packet of spaghetti/linguine
2 fillets of salmon
1 bunch brocolini
1 bunch asparagus
1 cup peas
A few stalks of spring onions, finely sliced
1 lemon
1 teaspoon dill
2 teaspoons crushed garlic
Handful cherry tomatoes
Olive oil
What to do
Preheat your oven to 180 degrees Celsius. Line a tray with baking paper and layout your salmon with a drizzle of olive oil, a sprinkle of dill and a few slices of lemon. Don’t forget a good crack of salt and pepper. Pop it in the oven.
Next boil up some water ready for your pasta in a large saucepan. While that’s heating, give your broccoli and asparagus a good chop. I like mine in small 1cm-ish pieces so you can just eat the whole thing with a fork and you don’t have to mess around with a knife. Bite size.
Once the water’s hot [and well salted!] add in the pasta and get it cooking.
Then, in a fry pan, heat up a drizzle of olive oil and add in your spring onions, dill, garlic and tomatoes. Give it a few minutes then add a couple of tablespoons of water and when the tomatoes are getting soft give them a good squish with your fork, but beware of squirty bits, they like to aim for your eyes! Leave to simmer into a nice little light sauce.
When your pasta is nearing the end, add in the peas, broccolini and asparagus to cook quickly in the hot water. Then drain it all. By now your salmon should be nice and medium rare so whip it out of the oven and gently pull it apart with a fork. Add to the pasta along with the sauce. Squeeze over the juice from the remaining lemon and serve. It’s sea-riously good!
Photos by Krissie.
If I’m being honest, the supermarkets here in England aren’t that great. I don’t find the produce to be very fresh and in the inner city it’s hard to find a good selection. That’s why every Saturday as if by automatic intent, I find myself at Wholefoods Kensington – the biggest one of course. Two huge levels of the freshest food you can find; rows and rows of fruit and veg, aisles of exotic pantry goods, a massive ice-cream collection [very important!] and even a whole room devoted to cheese.
Needless to say it’s my favourite place to buy my ingredients because you can always guarantee your meal will taste good. My new go-to dinner of late has been this delightful pasta dish, full of flavour yet pretty damn good for you too if I do say so myself. Oven roasted salmon with a lemony sauce and plenty of dark leafy green vegetables – because you know they’re totally good for you and I think they taste pretty great.
What you’ll need (serves 4)
1 packet of spaghetti/linguine
2 fillets of salmon
1 bunch brocolini
1 bunch asparagus
1 cup peas
A few stalks of spring onions, finely sliced
1 lemon
1 teaspoon dill
2 teaspoons crushed garlic
Handful cherry tomatoes
Olive oil
What to do
Preheat your oven to 180 degrees Celsius. Line a tray with baking paper and layout your salmon with a drizzle of olive oil, a sprinkle of dill and a few slices of lemon. Don’t forget a good crack of salt and pepper. Pop it in the oven.
Next boil up some water ready for your pasta in a large saucepan. While that’s heating, give your broccoli and asparagus a good chop. I like mine in small 1cm-ish pieces so you can just eat the whole thing with a fork and you don’t have to mess around with a knife. Bite size.
Once the water’s hot [and well salted!] add in the pasta and get it cooking.
Then, in a fry pan, heat up a drizzle of olive oil and add in your spring onions, dill, garlic and tomatoes. Give it a few minutes then add a couple of tablespoons of water and when the tomatoes are getting soft give them a good squish with your fork, but beware of squirty bits, they like to aim for your eyes! Leave to simmer into a nice little light sauce.
When your pasta is nearing the end, add in the peas, broccolini and asparagus to cook quickly in the hot water. Then drain it all. By now your salmon should be nice and medium rare so whip it out of the oven and gently pull it apart with a fork. Add to the pasta along with the sauce. Squeeze over the juice from the remaining lemon and serve. It’s sea-riously good!
Photos by Krissie.
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