Summer salmon, tomato & courgette spaghetti

Summer salmon, tomato & courgette spaghetti

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

3 out of 5 stars(2) Rate this recipe
  • 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

  1. 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.

  2. 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.

  3. Toss the drained pasta and ⅔ of both the cheese and basil into the roasting tin. Flake in the salmon.

  4. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,349kJ/ 560kcals

Fat

23g

Saturated Fat

5.3g

Carbohydrates

57g

Sugars

11g

Fibre

5.9g

Protein

27g

Salt

0.3g

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