6 serves
Ingredients:
450-600g salmon fillet
Sea Salt
Freshly ground black pepper
1 lemon, sliced into rounds
1/4 cup extra-virgin olive oil
250g Quinoa Rice Spaghetti (Or other spaghetti if you do not require a GF option).
3 cloves garlic, minced
1/2 cup cream
1 avocado
Juice and zest of 1 lemon
Freshly grated Parmesan, for serving
Preheat oven to 180° and line a large baking sheet with baking paper. Place lemon rounds on baking paper, place salmon, season with salt and pepper, then top with remaining lemon rounds. Bake for 20mins.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
Cut avocado into cubes and set aside.
In a large pan on medium heat, add garlic and cook until fragrant for 1 minute. Add cream, lemon juice and zest, and ¼ cup reserved pasta water and stir to combine. Season with salt, pepper. Turn off heat and add pasta and mix to coat.
Add salmon and avocado and top with parmesan to serve.
