Sunny or not, we're going to bring the sunshine with this zesty dish!
Ingredients
- 1 fillet of salmon
- Greaseproof paper
- 1 lemon, sliced thinly
- ½ lemon, juiced
- 4 garlic cloves, crushed
- Small handful capers
- Salt and pepper for seasoning
- Oil
- Pasta of your choice
- 50g grated pecorino
- Handful of dill, finely chopped
- 1 fillet of salmon
- Greaseproof paper
- 1 lemon, sliced thinly
- ½ lemon, juiced
- 4 garlic cloves, crushed
- Small handful capers
- Salt and pepper for seasoning
- Oil
- Pasta of your choice
- 50g grated pecorino
- Handful of dill, finely chopped
Preheat your oven to 200
Onto some greaseproof paper, lay your salmon fillet. Top with the lemon slices, garlic and capers, season with salt and drizzle with oil. Parcel it up by folding the paper over the salmon and folding at the ends to make a little package. Cook in the oven for 15 – 20 minutes, depending who thick your salmon is.
Cook your pasta in boiling salted water (I used rigatoni) and save a cupful of the water for later use. Drain the pasta and pop in a large pan. Drizzle with oil and add the pecorino. Add in the pasta water and let everything emulsify.
Creak apart your salmon with two forks and add that to the pasta. In goes the dill and the lemon juice. All done! Simple and it just suits summertime perfectly.