Salmon With Coriander And Lime Salsa Verde

By Michelle Southan

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Succulent salmon with lime is a great choice with herb pasta.

All you have to do is throw all your ingredients of Salmon With Coriander And Lime Salsa Verde

  1. 400g spaghetti
  2. 1/3 cup (80ml) olive oil plus 1 tablespoon olive oil, to fry
  3. 3 large salmon fillets
  4. 1 bunch chives
  5. 1 bunch coriander
  6. 1 bunch continental parsley
  7. 150g jar capers, drained
  8. 2 teaspoons grated lime rind
  9. 1/3 cup (80ml) fresh lime juice

The instruction how to make Salmon With Coriander And Lime Salsa Verde

  1. Cook 400g dried spaghetti in a saucepan of boiling water according to packet instructions or until al dente. Al dente means the pasta is fully cooked, but not overly soft. Test the pastas consistency with your teeth. Drain well and return to the pan.
  2. Meanwhile, heat 1 tablespoon olive oil in a non-stick frying pan over a medium-high heat. Add 3 large salmon fillets and cook for approximately 4-5 minutes each side or until they are cooked through. Transfer to a plate and cover with foil to keep warm.
  3. Chop 1 bunch each of chives, coriander and continental parsley. Combine with 150g jar capers, drained. Add 2 teaspoons grated lime rind, 1/3 cup (80ml) fresh lime juice and 1/3 cup (80ml) olive oil. Season. Break salmon into flakes and toss through pasta.

Nutritions of Salmon With Coriander And Lime Salsa Verde

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