Summer salmon, tomato & courgette spaghetti

Name: Summer salmon, tomato & courgette spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g packs No.1 Red Choice Tomatoes, quartered; 2 Essential Courgettes, cut into thin half moons; 260 g pack 2 Scottish salmon fillets; 4 tbsp Cooks’ Ingredients Garlic Infused Oil, plus more to serve (optional); 1 tbsp balsamic vinegar, plus more to serve (optional); 300 g spaghetti or linguine; 30 g Parmigiano Reggiano, shaved from the block using a veg peeler; 25 g pack basil, leaves torn

Colourful, flavourful and quick, this crowd-pleasing pasta is a great way to stretch a pack of salmon between four.

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Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

2 x 300g packs No.1 Red Choice Tomatoes, quartered
2 Essential Courgettes, cut into thin half moons
260g pack 2 Scottish salmon fillets
4 tbsp Cooks’ Ingredients Garlic Infused Oil, plus more to serve (optional)
1 tbsp balsamic vinegar, plus more to serve (optional)
300g spaghetti or linguine
30g Parmigiano Reggiano, shaved from the block using a veg peeler
25g pack basil, leaves torn

Method

Preheat the oven to 220°C, gas mark 7. Put the tomatoes and courgettes into a large roasting tin. Make space for the salmon fillets, skin-side down. Drizzle the oil over the whole tin, season, then turn the vegetables in the oil. Splash over 1 tbsp balsamic, then roast at the top of the oven for 15 minutes.
Meanwhile, boil a large pan of salted water, cook the pasta according to pack instructions, then drain. When the salmon is opaque and flakes easily, lift it to a plate.
Toss the drained pasta and ⅔ of both the cheese and basil into the roasting tin. Flake in the salmon.
Serve the pasta scattered with the remaining cheese and basil. Add a grind of black pepper, dress with a drizzle more oil and balsamic, if liked, and serve.

Cook’s tip

While the oven is on, do you have any other veggies that need using up in the fridge? Cut into equal-ish pieces, jumble into a large roasting tin with some of the garlic oil and then roast until tender on the shelf below.