Preparation time: 25 minutes
Finely grated rind and juice of 1 lemon
Freshly ground sea salt and freshly ground black pepper
4 x 6oz salmon fillets, skinned
12oz dried tagliatelle
4 tablespoons chopped fresh parsley
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper.
- Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skinned side down. Place into the oven for 7-8 minutes until cooked through but still moist inside.
- Meanwhile, throw the pasta into a large pan of boiling salted water and cook according to the packet instructions until al dente. Take the salmon out of the roasting tin and place on a warmed plate. Drain the pasta, mix with the lemony buttery juices collected in the salmon roasting tin and add the parsley. Divide the pasta between four warmed plates. Set a baked salmon fillet on top and enjoy….