Herbed salmon on pasta and zoodles
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
On the table in 30 minutes, this salmon on a bed of pasta and zoodles is a simple, but filling meal for any day of the week. We used basil, mint and parsley for the Italian herb mix, but you can use whatever you have on hand.
Ingredients
Lemon(s)
1 medium
Skinless salmon
250 g, (2 x 125g fillets)
Dry pasta
100 g, fettuccine, dry
Zucchini
2 medium, spiralised
Light sour cream
2 tbs
Fresh herbs
10 g, Italian variety, finely chopped, frozen
Olive oil
1 tsp
Ground nutmeg
½ tsp
Instructions
1
Preheat oven to 180°C. Finely grate 1 teaspoon rind from lemon. Cut lemon in half and squeeze out 2 tablespoons juice. Mix herbs, lemon rind and 1 tablespoon lemon juice in a small bowl. Rub herb mix all over salmon fillets. Transfer salmon to a small baking dish lined with baking paper. Season with salt and pepper. Bake for about 15 minutes or until cooked to your liking.
2
Meanwhile, cook pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Heat oil in a large non-stick frying pan over medium heat. Add pasta and cook, stirring, for 2 minutes. Add zucchini and nutmeg and cook, stirring, for a further 1-2 minutes, until zucchini is just tender. Stir in remaining lemon juice. Season with salt and pepper, then stir in sour cream. To serve, divide zucchini pasta between 2 plates and top with salmon.
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