Salmon and Spinach Spaghetti

Ingredients

Method

1. On parchment paper, season the salmon fillets with salt and pepper and squeeze over the juice of 1/3 of the lemon
2. Cook in the oven at 180˚C for about 15 until the fish is just cooked
3. Prepare the béchamel sauce as per the FFT recipe ensuring that it has got a loose consistency as it tends to thicken substantially when added to the sauce
4. In a separate pan add fry the onion and garlic in olive oil until it is translucent and then add the cooked béchamel sauce
5. Season with salt and pepper, add the remaining lemon juice and then flake in the cooked salmon
6. Cook the spaghetti in boiling water and drain, combine the sauce and pasta ensuring all of the pasta is coated evenly, you may need to add a little more milk to adjust the consistency
7. Just before serving add the chopped chives and washed spinach leaves

Key Points

Allergens

Wheat, Milk, Fish