Oven Roasted Salmon with Burst Tomatoes on the Vine, Thyme, Buttered Baby Scallops, a Chilli Tomato Pesto Linguini and a Parmesan Crumb
Simple, healthy and tasty recipes by Paul Watters. This recipe is great when you have friends round for dinner.
Serves x2
Ingredients:
2 Salmon Fillets
200g Linguini
200g Tomatoes on the Vine
2 Tablespoons of Tomato Paste
200g Grated Parmesan Cheese
4 Tablespoons of Olive Oil
Salt and Pepper
2 Sprigs of Thyme
Method:
First, preheat the oven to 180deg. Massage a little oil on the salmon and then the tomato paste, sprinkle with salt and pepper, place in an oven dish and cook for 10 minutes.
Bring a medium size pan of water to the boil, add a little salt and the pasta once the water is boiling – cook for 10 minutes.
In a separate pan melt a little butter and add a sprig of thyme. Add the scallops to the pan and cook for a few minutes each side, being very careful not to overcook them.
The remaining of the ingredients will be cooked, so once the pasta is ready, drain and add the pesto, mixing together well.
Now it’s time to dress your plate!
In the middle of your serving plate, place the pasta with the scallops around the edge. Add the tomatoes and arrange the oven roasted salmon on top. Finally sprinkle the parmesan over the top. It’s as easy as that!
Enjoy!
