Guest Recipe: Emma’s Chilli & Lemon Salmon with Spaghetti

With the darkness of January slowly fading - and with lighter Spring days firmly on the horizon, many of us will now be thinking about substituting hearty dishes for fresh, nutritious meals.

There are many salmon and spaghetti flavour combinations to suit a variety of tastes, but there are few that infuse creamy, spicy and sour notes. This indulgent, savoury recipe is loaded with proteins, potassium, and selenium, and could easily become a family favourite.

A meal that is perfect for either a light lunch or evening meal, this simple meal doesn’t sit heavy on the stomach and is one that can be created using a simple fridge and cupboard staples.

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min

Serves: 4 servings

Category: Seafood,Pasta,Dinner

Ingredients

Ingredients
• 4 boneless salmon fillets
• 1 lemon sliced in half
• Chilli flakes
• Vegetable/olive oil
• 400g spaghetti
• 2 vegetable stock cubes + (700ml) of hot water
• 3 garlic cloves, minced
• 2 tablespoons of salted butter
• Salt & pepper for seasoning
• 1 cup grated Parmesan cheese
• 1 cup of single cream

Equipment

• Skillet or non-stick frying pan
• 1 large saucepan
• Wooden spoon
• Plates and cutlery to serve

Method

1. Begin by preparing your creamy spaghetti. Heat a glug of vegetable oil in a saucepan over medium heat. Add minced garlic and stir for 1-2 minutes until sizzling and fragrant.
2. Add 2 tablespoons (30g) of salted butter and stir until combined. Be careful not to burn.
3. Pour in 3 cups of vegetable broth and season well with salt and pepper.
4. Add spaghetti to the saucepan, stirring occasionally. Cover with a lid for 10-12 minutes under tender. Add more broth if the pasta starts to stick.
5. Whilst the spaghetti cooks heat up a non-stick pan or skillet to medium heat with another generous glug of oil - or butter if preferred.
6. Blot the room-temperature salmon fillets with a paper towel before seasoning them with salt and pepper.
7. Once the oil starts to sizzle, add salmon to the pan, flesh side down first for 3-4 minutes until golden. If preferred, add a small splash of white wine for a gourmet-style dish.
8. Next, flip and sear the skin side of the salmon until the outside becomes crispy. At this point, squeeze half a lemon across filets and sprinkle with chilli flakes.
9. Once completely cooked, transfer the salmon to a side plate and baste with any of the juices left over in the pan.
10. Return to the spaghetti in the saucepan, remove the lid and add 1 cup of parmesan and 1 cup of cream. Throw in a small handful of parsley and mix thoroughly. Stir and cover for another 5 minutes until thickened. Plate immediately for the best flavour.
11. Add salmon fillets on top of the spaghetti and decorate with extra slices of lemon and another crunch of chilli flakes. Indulge in this beautiful dish and enjoy!

This gorgeous recipe is easy to make and can be easily adjusted to suit various dietary requirements. For additional taste, it’s recommended to serve with a side of garlic bread or flatbread with garlic butter.

Emma is a Copywriter, Social Media Manager and Food & Lifestyle Blogger from Birmingham. Always trying out new recipes, take a look at her Instagram page for inspo!