Fillet of salmon with papradelle and roasted tomatoes
Cooking Time 30 minutes
4 x Scottish salmon fillets weighing about 150-175g
1 large courgette sliced into ribbons using a vegetable peeler
3 tablespoons olive oil
Freshly ground black pepper
A pinch sea salt
200g cherry tomatoes on the vine
A handful of basil leaves
400g Papradelle pasta Basil leaves for garnishing
Heat the oven to gas mark 6/200c/400f. Brush a baking tin with one tablespoon of olive oil. Place the salmon fillets in the tin with the cherry tomatoes, season with salt and pepper and drizzle with one tablespoon of olive oil.
Roast in the oven for 20-25 minutes.
Meanwhile cook the pasta in salted boiling water, near the end of cooking add the strips of courgette. Drain and drizzle with the remaining tablespoon of olive oil, season with black pepper.
Divide the pasta between 4 warmed plates, add the salmon fillets and a portion of tomatoes.
Chop or tear the basil to the juices, stir and spoon over the pasta and salmon.