recipes
Avocado and salmon fettuccine
Serves: 2
2016-09-29
Ingredients
- 200g wide fettuccine pasta
- 1 large fillet salmon
- 1 handful cherry tomatoes, halved
- ½ avocado, sliced
- Few rocket and basil leaves
For the pesto
- ½ avocado, roughly cut
- Handful basil leaves
- 1 tbsp fresh dill
- 1 clove garlic
- 6 walnut halves
- Juice ½ lemon
- 3 tbsp extra virgin olive oil
Method
Start this recipe by cooking the salmon fillet. Drizzle with a little oil, season well with salt and pepper and bake in the oven for 10 minutes until pink but cooked through. Next cook the pasta in a pan of salted boiling water until al dente. At the same time prepare the avocado pesto. Place all the pesto ingredients into a processor and blend together. Mix the pesto into the cooked fetttuccine with a few rocket leaves and the halved cherry tomatoes and serve into 2 large pasta bowls. Crumble the cooked salmon into chunks and serve on top of the pasta. Finish off with a few slices of avocado and decorate with basil leaves
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