Ingredients

Method

• 1⁄2 x 250 g packet pappardelle, cooked al dente
• 2 T olive oil
• 6 Norwegian salmon steaks (fillets)
• 100 g mangetout
• 100 g petit-pois peas
• salt, to taste
• 6 Hass avocados, peeled and cut into chunks
For the dressing, mix:
• 1/2 cup olive oil
• 1 x 20 g punnet dill, roughly chopped
• 1⁄4 cup Italian parsley, tightly packed
• 2 garlic cloves, crushed
• sea salt and freshly ground black pepper, to taste
• 3 lemons, zested and juiced

Method

Ingredients

1. In a bowl, toss the dressing with the cooked pasta. Heat a pan until hot and add the olive oil. Place the salmon steaks in the pan skin side down and cook until the skin is golden and crispy (about 3 minutes).
2. Add the mangetout and petit-pois to the pan, turn the salmon over and fry for a further 2 minutes. Season to taste.
3. Tip the salmon, peas and avocado into the pasta and gently fold together. The salmon may break into large chunks. Serve immediately.

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