This mouth-watering salmon dish is made for dining alfresco.
Cook pasta as per packet directions.
Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.
To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt.
Place the rocket, blanched almonds, garlic and olive oil in a food processor. Process the ingredients until a paste consistency is formed. Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.
Place yoghurt into a bowl and add all three peppers and mix well. Set aside.
Heat a large frying pan on medium to high heat.
Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3 minutes.
Strain pasta and mix pesto through then coat the pasta.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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