Lemon And Turmeric Salmon Spaghetti Recipe
The milling process that produces Garofalo High Protein Spaghetti utilises the naturally occurring high-quality plant proteins and fibre in the heart of the wheat. This results in a pasta that is naturally higher in protein and fibre than regular white pasta.
- 4 large eggs
- 400g of Garofalo High Protein Spaghetti
- 1/2 bunch of dill, 2 sprigs picked and fronds reserved and the rest finely chopped
- 1/2 lemon, zested, to serve
- 4 salmon fillets, pin-boned
- 1 tbsp of olive oil
- 1/2 tsp turmeric
- 1/2 lemon, sliced into four rounds
- 250g of Greek yoghurt
- 2 garlic cloves, finely grated
- 1 tsp turmeric
- 1 lemon, zested and juiced
- 2 tbsp of olive oil
- Preheat the oven to 180°C and line a baking tray with baking paper
- Place the salmon fillets on the tray with the olive oil, turmeric and a pinch of sea salt and pepper. Top each fillet with a slice of lemon and roast for 12 minutes, or until just cooked. Set aside to rest briefly, then flake into pieces
- Bring a small saucepan of water to a simmer. Lower in the eggs with a slotted spoon, simmer gently for 6 minutes, then transfer to a bowl of iced water to cool. Once cool, peel the eggs and set aside
- Bring a large pan of salted water to the boil, and cook the spaghetti according to the packet instructions
- In a large bowl, whisk together all of the ingredients for the yoghurt sauce with a pinch of salt and pepper
- Once the pasta is done, drain and reserve a cup of pasta water – or if your timings line up you can use tongs to drag the pasta straight from the pan into the bowl of sauce
- Toss the spaghetti in the sauce to coat evenly, adding pasta water if needed. Lightly fold in the chopped dill and flaked salmon
- Divide the pasta between four bowls. Halve and add the jammy eggs, seasoning them with a small pinch of salt and pepper. Top with the lemon zest and reserved dill fronds
Its nutty and earthy flavour pairs beautifully with turmeric roasted salmon, a light and tangy yoghurt, lemon and garlic sauce and a soft boiled egg for extra richness and mouthfeel. Preheat the oven to 180°C and line a baking tray with baking paper Place the salmon fillets on the tray with the olive oil, turmeric and a pinch of sea salt and pepper.
Top each fillet with a slice of lemon and roast for 12 minutes, or until just cooked. Set aside to rest briefly, then flake into pieces Bring a small saucepan of water to a simmer.
Lower in the eggs with a slotted spoon, simmer gently for 6 minutes, then transfer to a bowl of iced water to cool. Once cool, peel the eggs and set aside
Bring a large pan of salted water to the boil, and cook the spaghetti according to the packet instructions In a large bowl, whisk together all of the ingredients for the yoghurt sauce with a pinch of salt and pepper
Once the pasta is done, drain and reserve a cup of pasta water – or if your timings line up you can use tongs to drag the pasta straight from the pan into the bowl of sauce Toss the spaghetti in the sauce to coat evenly, adding pasta water if needed.
Lightly fold in the chopped dill and flaked salmon
