We made this when we were desperate to get rid of the frozen salmon fillets that we bought from Ikea. Please don’t ask me why I decided that it was a good idea to buy frozen Nordic salmon fillets instead of perfectly fresh Tasmanian salmon. And no, they were not good. They were kinda terrible compared to the fresh Tasmanian salmon you can get at the market. But at least I learned, right?
Once again this is an impromptu dinner – frozen salmon to get rid off, tick. Spaghetti, tick. Lemons we got a heap of from my father-in-law’s garden, tick. Butter from the fridge, tick. Parsley growing out in our herb pots, tick. Four Ingredients can kiss my butt.
Fishy dinner for two (and a bit of leftover):
- 2 salmon fillets at room temperature
- zest and juice of a small lemon
- About 50g butter
- salt & pepper
- 3 tbsp chopped fresh parsley
- 2 serves of cooked pasta
Preheat the oven to 200′c. Add butter, lemon juice, lemon zest and lots of salt and pepper to a baking tin. Place in the oven until the butter is melted. Add the fish fillet and turn over a few times. Bake for about 10 minutes or until cooked to your liking. I like them a bit pink in the middle.
Mean while, cook your pasta. Drain and add the buttery, lemony salmon to the pasta and toss through. Add chopped parsley and season to taste if required.
Last time this year I made:Insalata di Strada (Italian Street Salad)