Salmon, Lemon & Herb Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add your salmon fillet[s] with a generous pinch of salt and pepper and cook for 3-4 min on each side or until starting to colour

Wash your spinach and add it to a pot of boiled water with your quick cook spaghetti and a large pinch of salt, then bring to a boil over a high heat

Cook for 2-3 min or until the spaghetti and spinach are cooked with a slight bite

Once done, drain the cooked spaghetti & spinach reserving a cup of the starchy pasta water

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Once the salmon is starting to colour, add your roasted garlic paste and the juice of your lemon[s] (watch out for any pips!) and cook for 3-4 min further on each side or until the salmon is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the salmon is cooked through, peel off and discard the skin and then flake the cooked salmon into bite-sized pieces in the pan

Chop your dill roughly

Add the vegetable stock and clotted cream to the flaked salmon and gently stir it all together

Add the drained spaghetti and spinach and give everything a good mix up until the pasta is fully coated in the sauce

Season with a generous pinch of black pepper – this is your salmon & lemon spaghetti

Tip: Add a splash of the reserved starchy pasta water if it's looking a little dry