- 20 mins
- 20 mins
- Serves 4
|4 fillets of salmon - 150-200gm each|
|200 gm spaghetti|
|1 lemon zested and juiced|
|2 tbsp Sage Leaves (torn)|
|2 tbsp Lemon thyme|
|2 tbsp baby capers|
|100 gm of snow peas halved|
|100 gm baby egg tomatoes halved|
|75 gm dry roasted almonds|
|60 gm Devondale Dairy Soft Butter cut into 4 x 15gm slices|
|Salt and pepper for seasoning|
|4 x 20 cm cooking string|
|4 x 40 cm square pieces of good quality baking paper|
Preheat the oven to 180°C.
Cook the pasta as per the back of the packet, undercook it by 5 minutes and then drain well.
Preheat a nonstick frying pan on medium to high heat.
Season the salmon fillets, then cook the salmon on a medium to high heat for 5 minutes with the skin side up. Then remove from the heat.
Start building the salmon/pasta parcel. On each square of paper place ¼ of the partially cooked and drained pasta, then top ¼ of all the other ingredients finishing with the salmon fillet on top with the skin side facing down and the golden presentation side of the fillet facing upwards.
Top with a slice of butter. Repeat on the other 3 pieces.
Fold up to enclose the food and to keep the steam and the flavours in, tie tightly with the string to keep shut.
Place 4 parcels on a tray and bake for 20 minutes.
Place each parcel on an individual plate, opening at the table to release the steam and fragrance.