Lemon & Pepper Salmon Fillet with a Fresh Vegetable Pasta
Lemon & Pepper Salmon Fillet with a Fresh Vegetable Pasta
INGREDIENTS
Pappardelle Pasta 4 oz.
Sea salt as needed
Broccoli florets 1 head
Green beans, trimmed and halved 4 oz.
Leak, white portion only, trimmed and sliced 1 leak
Lemon juice, freshly squeezed 2 tablespoons
Black pepper, freshly ground as needed
Fresh chives, small dice 1 tablespoon
Olive Oil as needed
Parmesan Cheese garnish
LET'S GET COOKING!
Pre-heat oven to 350°F.
Cook the pasta until al dente. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.
Meanwhile, arrange the salmon fillet on a sheet pan lined with parchment paper. Season with lemon juice, season with black pepper and sprinkle with half the chopped chives.
Bake for about 15 mins or until the flesh is opaque and flakes easily when tested with a fork.
Drain the pasta and vegetables then add them to a saucepan with the peas. Coat with olive oil, chives and parmesan cheese, season with salt to taste.