March 27, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

20465_lLow fat, super easy, surefire winner. This is one of the dishes I knock up when I’m tired, the ironing basket is creaking with freshly washed shirts, and husband comes home a tiny bit grumpy. It takes 15 mins flat, including the time it takes to pour myself a glass of Sauvignon.

Everything comes from the storecupboard except the salmon and herbs – the former I always keep a few fillets in the freezer, the latter is one of the things I always buy and keep in the fridge. 





Serves 4

2 skinless salmon fillets

Olive oil

350 – 400g dried spaghetti

75g capers

3 drained anchovy fillets

Garlic clove, crushed

Handful chopped parsley

2 tbspns finely grated lemon zest

Juice one lemon

125ml extra virgin olive oil



Cook spaghetti in boiling water until al dente.

Fry fillets in tiny amount of olive oil until cooked. Once cooled slightly, flake.

Combine capers, anchovies, garlic, zest, juice and olive oil in a small bowl. Season well with salt and pepper.

Toss everything together and get that fork in….. yum.




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