Monday’s meals #8. Salmon and sundried tomatoes with lemon spaghetti.

It can be hard to find motivation to cook dinners during this gorgeous sunshine we are experiencing right now but if you are fed up of barbeque and salads, and are lusting for pasta then this quick and very easy pasta dish is for you.

This a a regular in our house given it is so simple and fast to make, swap the salmon for white fish or even chicken if you prefer, and cherry tomatoes work as well as the sundried that I use here.



Salmon fillets

Sundried tomatoes (10)

One whole lemon

Wholewheat spaghetti (55g per adult would be a medium portion )

Mixed Italian herbs

One garlic clove

Small glug of sunflower/rapeseed oil

Chicken stock pot (2)



Poach your salmon fillets in one of the chicken stock pots for approximately twenty minutes or longer based on preference.

Boil up your spaghetti in the other chicken stock pot and let simmer until the pasta is tender to bite. ( approximately fifteen minutes)

Fry up the chopped sundried tomato, teaspoon of herbs and garlic clove in a little oil and set aside.

Grate the zest off the lemon and divide equally between the poaching salmon and simmering spaghetti.

Squeeze half of the lemon juice into the pasta and half into the salmon pots.

Overall this dish from start to plate takes less than thirty minutes

Serve with a little of the pasta stock as sauce with a wedge of lemon on the side and a nice crusty bread roll to mop up the juices if you feel inclined:)

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