Ingredients
- 1 cup firmly packed parsley leaves
- 3 green shallots, thinly sliced
- 1 tablespoon baby capers, drained
- 2 teaspoons lemon rind
- ¼ cup lemon juice
- 1 large avocado, halved
- 4 x 120 g skinless salmon fillets
- 200 g wholemeal spaghetti
- ¼ cup sliced green olives
- 60 g baby rocket leaves
- 1 tablespoon pine nuts, toasted
Method
Step 1
Process parsley, shallots, capers, lemon rind and juice in a food processor until finely chopped. Add half the avocado and pulse to form a paste.
Step 2
Heat a large non-stick frying pan over a medium-high heat. Add salmon. Cook for 3 minutes. Turn and cook for a further 3 minutes or until cooked to your liking. Remove and flake into large pieces.
Step 3
Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions. Reserve ½ cup pasta water, then drain.
Step 4
Transfer spaghetti and reserved pasta water to a medium bowl. Add flaked salmon, avocado mixture, olives and rocket leaves. Season with freshly ground pepper and toss gently to combine.
Step 5
Divide into 4 serving bowls. Top with remaining thinly sliced avocado. Sprinkle with pine nuts.
Tip
- Salmon can be replaced with 480 g skinless chicken breast fillets, if preferred. Cook chicken in a large non-stick frying pan over a medium-high heat for about 5 minutes on each side or until cooked through, then slice thinly. Or, for a shortcut, skip step 2 and stir through 450 g shredded, skinless cooked chicken breast in step 4.
