Baked Salmon, Courgette Pasta, Roasted Tomatoes, Rocket Pesto & Toasted Pine Nuts

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April 14, 2016 by marksetchfield

P1040594 (1).jpgServes 4, prep time 30 minutes, cooking time 50 minutes

2 handfuls of rocket leave
3 tbsp of toasted pine nuts
(keep 1 tbsp to serve)
1 garlic clove crushed
2 tbsp of grated parmesan cheese
8 tbsp of extra virgin olive oil
Pinch of salt
15 Cherry tomatoes

2 tbsp of extra virgin olive oil
1 tsp of rock salt
27757725-ff7a-4024-a867-131d8c7b68d7.jpgFOR THE SALMON
4 salmon fillets
2 tbsp of honey
1 tsp of cayenne pepper
1 tbsp of grated ginger
2 tbsp of soy sauce
½ tsp sugar
½ tsp of salt

1 green courgette
1 yellow courgette
1 tbsp of extra virgin olive oil

To make the pesto: Place
all the ingredients into a food processor and blitz for two minutes. Remove from the bowl and transfer to small dish and chill in the fridge. Preheat the oven to 180 degrees, slice the cherry tomatoes in half and place in an ovenproof dish, coat with olive oil and sprinkle with sea salt. Place in the oven for 50 minutes. For the marinade: Pour the honey and the remainder of the ingredients in a jug and whisk. Arrange the salmon fillets in a greased ovenproof dish and brush over the marinade. Place in the oven for 40 minutes, baste the fillets during the cooking time. For the courgette: Using a spiralizer prepare the courgettes, place in a bowl of cold salted water. When the salmon is cooked, turn off the heat and leave in the oven. Remove the courgettes from the water and place on some kitchen towel to soak up the excess water. Next, heat some oil in a pan on a medium heat and gently toss the courgette for one minute; to slightly soften. Remove from the heat, drain and transfer to a mixing bowl, add the pesto and stir coating all the courgettes. On a serving plate layer the courgettes and roasted tomatoes, arrange the salmon fillets on top then add the remainder of the marinade from the roasting dish. Top with the rest of the pine nuts and grate over some parmesan and serve.



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