Ingredients

• 250g spaghetti
• salt and freshly ground black pepper
• 150ml lemon infused olive oil or 150ml e.v olive oil and juice of 3-4 lemons
• 150g parmesan, freshly grated
• 400g salmon fillet
• fresh basil leaves, finely chopped

Method

Cook
the spaghetti in salted water until al dente – 10-12 minutes. Add the parmesan
to the oil and stir to combine. Sear the salmon in a hot pan on both sides
and set aside to rest for a few minutes. Gently separate salmon into bite
size pieces. Toss the spaghetti with the oil, parmesan and salmon. Serve
in pasta bowls and scatter with chopped basil leaves.

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Method