Norwegian salmon

This is a really easy meal to put together and really is delicious for those of you who enjoy salmon. It should take about 30-40 minutes in total to prepare.

                     List of ingredients:

Salmon fillets

Sliced lemon

Screw pasta

Fresh tomato

Italian herbs mix

Salt and pepper

Spinach leaves

Rocket

Sour cream

Spring onion

• First, preheat your oven at 175 C (350 F), and put water to boil for the pasta. I like to add a sprinkle of salt to the water.
• Then prepare your salmon. You can use fresh salmon fillets or defrosted ones. I usually prepare one fillet per person. Place the salmon fillets in an oven proof dish and slice about five parallel, slightly diagonal lines through them, stopping about 5mm before the bottom in order to keep the fillet intact. Season with salt and pepper.
• Slice a lemon, either in round slices as shown above, or in half slices, depending on what you choose to do next. Leave a lemon wedge to squeeze over the salmon as well. You can then either place the lemon slices on top of the salmon, or place half slices into the salmon (I will post a picture soon). Squeeze the juice from the lemon wedge onto the salmon, and pop it in the oven. The salmon should take about 15-20 minutes to cook.

• When the pasta water is boiling, put in the amount of pasta that you would like. You can replace the pasta with potatoes, which will also go well with the sour cream and spring onion in this recipe.
• While the salmon and pasta are cooking, chop some spring onion, wash some rocket and spinach leaves, and cut the tomato. The tomato is best prepared by slicing it into quarters/sixths and then slicing very thinly.
• Place the fresh spinach leaves on top of each other in a corner of each plate, and swirl the rocket on top of the spinach as shown to the left, to make a side salad.

• When the pasta is ready, mix in a bit of salt, italian herbs, and the fresh tomato and serve to each plate.
• Place a salmon fillet on each plate, and top one side with sour cream and spring onion.

I was lucky enough to cook this in Norway, with fresh Norwegian salmon, it was absolutely delicious! Be careful not to overcook the salmon, as it becomes dry and really is better soft and moist, coming apart easily.

Bonne appétit!