Flaked herb & honey-glazed salmon on pasta
Prep time 15 mins Cooking time 20 mins Serves 4
FOR THE SALMON
500g salmon fillet, skin removed 1 tbsp olive oil 1 tbsp mix of dried basil and oregano 1 tbsp chopped flat-leaf parsley 1 tbsp honey
FOR THE PASTA
1 tbsp olive oil 3 shallots, finely chopped 2 tbsp pesto 150ml vegetable stock 50g sun-dried tomatoes in oil, thinly sliced (reserve the oil) 200g cream cheese 400g pasta of your choice, cooked according to package instructions (reserve 1/4 cup of cooking liquid) 1 tbsp chopped flat-leaf parsley
1 Brush both sides of the salmon with oil. Sprinkle the skinless side with the dried herb mix and the parsley; season lightly with salt and pepper. Drizzle the honey over the herbs.
2 Place the salmon in a large frying pan over medium heat. Sauté for about 4 minutes, turning halfway. Cook until done but still tender.
3 Transfer the salmon to a plate and use a fork to flake it into bite-size pieces. Keep at room temperature.
4 To prepare the pasta, heat the oil in a pan over medium heat and sauté the shallots until golden, about 4 minutes.
5 Stir in the pesto and stock, and simmer for about 2 minutes.
6 Stir in the sun-dried tomatoes and cream cheese and season with salt and pepper. Reduce the heat to low.
7 Drizzle the reserved sun-dried tomato oil over the cooked pasta. Toss and then spoon the pasta into the simmering sauce.
8 Add the reserved cooking liquid from the pasta and toss again to ensure the pasta is evenly coated with the sauce.
9 Spoon on to a plate and top with the salmon and parsley. Serve immediately.