Salmon Easy

Tomato, basil and salmon spaghetti

Name: Tomato, basil and salmon spaghetti
Yield: 6
Ingredients: 500g spaghetti; 2 sweetcorn cobs, husks and silks removed; ½ cup extra virgin olive oil, plus extra to serve; 2 tbs red wine vinegar; 1 clove garlic, crushed; 500g skinless salmon, pinboned, cut into 6 pieces; 400g mixed cherry tomatoes, halved; 2 spring onions, halved; ½ cup pitted green olives; ½ cup (firmly packed) basil leaves, coarsely chopped, plus extra to serve; 2 tbs drained baby capers, rinsed

2 ratings

https://healthimprovements.info/recipes/tomato-basil-salmon-spaghetti/09ihg7p6 — Tomato, basil and salmon spaghetti

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by Shannon Bennett

Chef

Feb 23, 2019

“Perfect partners tomato and basil work well with salmon” - Shannon Bennett.

500g spaghetti
2 sweetcorn cobs, husks and silks removed
½ cup extra virgin olive oil, plus extra to serve
2 tbs red wine vinegar
1 clove garlic, crushed
500g skinless salmon, pinboned, cut into 6 pieces
400g mixed cherry tomatoes, halved
2 spring onions, halved
½ cup pitted green olives
½ cup (firmly packed) basil leaves, coarsely chopped, plus extra to serve
2 tbs drained baby capers, rinsed

Method

1.

Preheat oven to 200°C. Cook spaghetti in boiling salted water according to packet instructions, adding sweetcorn in the last 5 minutes of cooking. Drain pasta and corn, reserving 1/3 cup (80ml) water, return pasta to saucepan, drizzle with 1 tbs olive oil and toss to coat. Cool corn briefly, then slice off kernels in chunks with a sharp knife and add to cooked pasta.
2.

Mix remaining oil, vinegar and garlic in a bowl and season with ½ tsp salt flakes. Place salmon, tomato, spring onion, olives, basil and capers in a roasting tray. Pour oil and vinegar mixture over and roast for 12-14 minutes until salmon is just cooked.
3.

Rest salmon briefly, then flake and gently mix in pasta, corn and pasta water, scatter with extra basil and drizzle with extra olive oil.