Enjoy some Akaroa salmon paired with a tasty dill and almond pesto spaghetti, topped with fresh Italian parsley. Pair with Izadi Rosé for a wonderful pairing.

Serves 4

1 200g fillet Akaroa fresh salmon
1/2 jar Sabato dill and almond pesto
1 Tbsp Pons lemon infused EVO
2 Tbsp Pons capers 
1 packet Girolomoni Grano Duro spaghetti whole wheat
1 Lemon, sliced 
Italian parsely, chopped
Sal de Añana Spring Salt

Preheat the oven to 200°C. 
Bring a pot of water to a boil over medium heat, generously seasoned with salt. Cook the spaghetti until it reaches al dente.

While the spaghetti cooks, place your salmon fillet on a baking tray, generously coat the top side with a thick layer of pesto, and season with salt and pepper. Add sliced lemon on top of the salmon fillet.

Transfer the baking tray to the preheated oven and cook for approximately 10 minutes or until the salmon is fully cooked. Remove from the oven and set aside, covering it to retain its warmth.

Drain the cooked spaghetti and return it to the pot. Add the remaining pesto, capers, lemon oil, salt, and parsley. Mix the ingredients until well combined.
Plate the spaghetti, placing the pesto-crusted salmon fillet on top.

Finish the dish with a drizzle of lemon oil and a sprinkling of freshly chopped parsley.





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