Spaghetti Salmon with Chilli Oil

Ingredients

• Spaghetti 300g
• Salmon fillets, skin removed 2 x 150g
• Olive oil 60ml
• Garlic cloves, thinly sliced 3
• Dried chilli flakes 1-2 tsp (to taste)
• Lemon 1
• Fresh parsley, chopped 30g
• Salt to taste
• Black pepper to taste
• Cherry tomatoes, halved (optional) 100g

Method

1. Bring a large pot of salted water to a boil for the spaghetti. Cook the spaghetti according to packet instructions until al dente.
2. While the pasta cooks, pat the salmon fillets dry. Season generously with salt and pepper. Heat 20ml of the olive oil in a non-stick frying pan over medium-high heat.
3. Sear the salmon fillets for 3-4 minutes per side, or until cooked through and easily flaked. Remove from the pan and set aside. Once slightly cooled, flake the salmon into large pieces, discarding any bones or skin.
4. In the same frying pan (or a small saucepan), add the remaining 40ml of olive oil, sliced garlic, and chilli flakes. Heat gently over a low heat for about 3-5 minutes, until the garlic is fragrant and lightly golden, being careful not to burn it. This infuses the oil.
5. Drain the spaghetti, reserving about 150ml of the pasta water. Return the drained spaghetti to the warm pot.
6. Add the chilli-infused oil (including the garlic and chilli flakes) to the spaghetti. Add the flaked salmon and halved cherry tomatoes (if using).
7. Squeeze the juice of half the lemon over the pasta. Toss everything together gently, adding a splash of the reserved pasta water if needed to create a light sauce that coats the spaghetti.
8. Stir in most of the chopped parsley. Season with salt, pepper, and the juice of the remaining lemon half to taste. Serve immediately, garnished with the remaining fresh parsley.