Salmon with Dill Sauce & Spring Spaghetti

INGREDIENTS

1 kg (2 lb 3 oz) whole salmon

fillet, skin on, pin-boned

1 tablespoon olive oil

sea salt

3 zucchini (courgettes), julienned

2 bunches asparagus, julienned (or if you don’t have the patience, halved lengthways, or quartered if fat)

250 g (9 oz) angel hair pasta

DILL SAUCE

3 tablespoons grated parmesan

½ cup (125 ml) vinai-no-regrette

(see page 194)

handful of dill, finely chopped

1 tablespoon olive oil

OPTIONAL INGREDIENTS

dill sprigs, and I feel like chablis

is fitting

Method

Preheat the oven to 220°C (425°F) and bring a saucepan of heavily salted water to the boil.

Place the salmon, skin-side down,on a baking tray lined with baking paper. Brush with oil and season with salt. This goes in for a total of 15 minutes (or 20 for more well done). You don’t have time for a ciggie or any other disgusting habit while this cooks because you need to do other stuff… it’s a super-fast dish, this one.

Place your divinely julienned vegetables in the colander you intend to drain the pasta into.

Add the pasta to the boiling water. I always cook angel hair for 1–2 minutes less than it says on the box. It’s thinner than my daughter’s snow fluff hair and I’d probably consider steaming it if I could.

Drain the pasta over the veg.

Place this beautiful tendrilly mess on a platter to create a nest for the salmon.

Break the salmon into chunks and nestle around the pasta (if you don’t like the skin wet you could pan-fry that separately for crisp shards, or I’m pretty sure if you cut eye, nose and mouth holes into it it’d be better than most peel-off face masks).

For the sauce, blitz all the ingredients in a small blender. Drizzle generously over the salmon and spaghetti.

Serves 4