WEEKNIGHT WONDERS

Salmon with dill sauce and spring spaghetti

Serves 4

1kg whole salmon fillet, skin on, pin-boned
1 tablespoon olive oil sea salt
3 courgettes, julienned
2 bunches asparagus, julienned (or if you don’t have the patience, halved lengthways, quartered if thick)
250g angel hair pasta (capellini)

DILL SAUCE

3 tablespoons grated parmesan
125ml “vinai-no-regrette” (see right) Handful of dill, finely chopped
1 tablespoon olive oil

OPTIONAL INGREDIENTS

Dill sprigs, and I feel like Chablis is fitting

1. Preheat the oven to 220°C and bring a saucepan of heavily salted water to the boil.

Place the salmon, skin-side down, on a baking tray lined with baking paper. Brush with oil and season with salt. This goes in for 15 minutes (or 20 for more well