This next recipe was kind of thrown together as I was coming back home from uni. My parents had had a main meal for lunch so they wanted something light and fresh but I was still quite hungry so we needed some kind of compromise! My mum doesn’t like king prawns otherwise this would have been the seafood of choice for this recipe so instead I used my favorite fish SALMON and made a garlicky tomato sauce and it came out pretty tasty.

Salmon with spaghetti (serves 4)

400g Spagetti (I used gluten free as my dad is a coeliac or you could use courgetti for a lighter dish)


1tbsp Rapeseed oil

300g salmon (boneless, skinless and chopped into chunks)

1 onion (finely chopped)

2 garlic cloves (finely chopped)

½ tsp. dried chili flakes

400g tin chopped tomatos

Bunch parsley chopped

4 tomato’s (roughly chopped)

1tbsp tomato puree

Salt and pepper

Lemon wedges to serve

Cook the spaghetti according to pack instructions and meanwhile make the sauce.

For the sauce first heat the oil and fry the onion for a couple of minute’s until soft and then add the garlic and lightly cook until golden but not burnt!

Next add the tomato paste, chopped fresh and tin tomatos and dried chili flakes. Rapidly bring up the heat so it boils then simmer for 5 minutes.

Lastly add the salmon chunks and parsley to the sauce and season to taste. Cook for a further 3 minutes until the salmon is succulent and cooked through.

Drain the spaghetti and serve the sauce on top with a garnish of parsley and a wedge of lemon.