July 2013
Healthy, hearty and a great idea when you need to use up some of the multitudinous courgettes we all accumulate in July. Serves 4. Preparation time 35 minutes
Ingredients
500g of courgette
1 pepper
1 onion
A small handful of fresh rocket plus extra leaves for garnish
30g almonds
50mls olive oil plus extra for vegetable roasting
50g grated parmesan cheese
1 clove of garlic
Juice of one lemon plus wedges to serve
350g penne pasta
4 skin on salmon fillets
Method
- Chop the vegetables into bite sized cubes , season with salt and pepper, place in a roasting tin and roast in a 180 degree oven for 30 minutes stirring occasionally.
- Heat a large pan of water ready for your pasta later.
- While the veg is roasting make the pesto, add the rocket, almonds, olive oil, lemon juice, grated cheese and garlic to a food processor and blend to a smoothish paste.
- Fifteen minutes into the veg cooking time and it’s time for the salmon. Pat the skin dry with a paper towel and season with salt. Place in hot frying pan skin side down for 5 minutes until golden. Flip the salmon fillets and place the pan in the oven with the vegetables for the last 10 minutes of cooking. Finishing fish and meat off in the oven cooks it more evenly ensuring a succulent end product with the crispy skin you get from frying.
- Now it’s time to boil your pasta. When it is done to your liking, drain and return to the cooking pan. Mix through the pesto and tender roasted veg
- Serve in a bowl topped with your perfectly cooked salmon, extra rocket leaves and lemon wedges. Lovely.
