Crispy Skin Salmon and Fresh Dill

Crispy Skin Salmon and Fresh Dill

Cooking time: 20 minutes, serves 4

 

  • 400g Vetta High Fibre 3 Min Rollini
  • 4 small salmon fillets, from sustainable sources
  • 4 cloves garlic, finely sliced
  • 20g butter
  • 100g fresh baby spinach
  • 1 tablespoon olive oil
  • 1 bunch fresh dill, finely chopped
  • 2 tablespoons capers
  • 1 lemon to serve
  • Salt and cracked pepper
  • 100g fresh rocket (side salad, optional)
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Drizzle some olive oil in a pan on low heat and place salmon fillets skin side down. Cover and cook for 10-12 mins and set aside.
  3. Melt butter in another pan on medium heat; add garlic, spinach, capers and dill. Cook for 5 mins.
  4. Add mixture and cracked pepper to cooked pasta.  Stir through until evenly spread.
  5. Place rocket into warm pan, stir through to soak up juices until slightly wilted.
  6. Serve pasta with salmon on top, squeeze of lemon and rocket on the side.