Spaghetti Salmon with Tomato Sauce

Ingredients

• Spaghetti 350g
• Salmon fillets, skinless and boneless 2 x 150g
• Olive oil 2 tbsp
• Red onion, finely chopped 1 medium
• Garlic cloves, minced 2
• Tinned chopped tomatoes 1 x 400g can
• Dried oregano 1 tsp
• Cherry tomatoes, halved 100g
• Fresh basil leaves, torn small bunch
• Lemon, zest and juice 1/2
• Salt to taste
• Black pepper to taste

Method

1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions until al dente.
2. While the pasta is cooking, season the salmon fillets with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat.
3. Add the salmon fillets and sear for 3-4 minutes per side until cooked through. Remove from the pan, let it cool slightly, then flake into large pieces using two forks. Set aside.
4. Add the remaining 1 tbsp of olive oil to the same pan (no need to clean). Reduce the heat to medium and add the chopped red onion. Cook for 5-7 minutes until softened.
5. Add the minced garlic and dried oregano, and cook for another minute until fragrant. Pour in the tinned chopped tomatoes and add the halved cherry tomatoes. Stir well.
6. Bring the sauce to a simmer and cook for 10 minutes, allowing it to thicken slightly. Stir in the flaked salmon, basil leaves, lemon zest, and lemon juice. Season with salt and pepper to taste.
7. Drain the spaghetti, reserving a little of the pasta water. Add the drained spaghetti to the pan with the salmon and tomato sauce. Toss well to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
8. Serve immediately, garnished with a few extra basil leaves if desired.