Need some weeknight inspiration? Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes which are dictated by the weekdays, the weather, her children’s hunger, working full-time AND the desire to cook good food.
She has now turned her beloved Instagram account into an entertaining and practical cookbook for everyday family-friendly food. It is uncomplicated, humorous, generous and delicious. She shared her Salmon with Dill Sauce and Spring Spaghetti recipe with us in the ‘Bloom’ edition of ele Magazine.
Ingredients (serve 4)
1 kg (2 lb 3 oz) whole salmon fillet, skin on, pin-boned 1 tablespoon olive oil Sea salt 3 zucchini (courgettes), julienned 2 bunches asparagus, julienned 250 g (9 oz) angel hair pasta
Dill sauce 3 tablespoons grated parmesan ½ cup (125 ml) vinaigrette (see below) handful of dill, finely chopped 1 tablespoon olive oil
Vinaigrette (Recipe makes a bit over 1½ cups/375ml). ½ cup (125 ml) lemon juice 1 garlic clove, peeled and smashed (into big chunks you can fish out later) 2 tablespoons Dijon mustard 2 teaspoons sugar 2 teaspoons sea salt ½ cup (50 g) grated parmesan 1 cup (250 ml) extra virgin olive oil (EVO oil) Place lemon juice, garlic, Dijon, sugar, salt and parmesan in a jar or bowl. Leave for 30 minutes. Add the EVO oil and shake or whisk like crazy.
Optional ingredients Dill sprigs, and I feel like a Chablis is fitting.
Method
Preheat the oven to 220°C (425°F) 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 a total of 15 minutes (or 20 for more well done).
Place your divinely julienned vegetables in the colander you intend to drain the pasta into. Add the pasta to the boiling water. I always cook angel hair for 1–2 minutes less than it says on the box.
Drain the pasta over the veg. Place this beautiful tendrilly mess on a platter to create a nest for the salmon. Break the salmon into chunks and nestle around the pasta.
For the sauce, blitz all the ingredients in a small blender. Drizzle generously over the salmon and spaghetti.
Salmon with Dill Sauce with Spring Spaghetti recipe by Lucy Tweed, Every Night of the Week.
Need some weeknight inspiration? Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes which are dictated by the weekdays, the weather, her children’s hunger, working full-time AND the desire to cook good food.
She has now turned her beloved Instagram account into an entertaining and practical cookbook for everyday family-friendly food. It is uncomplicated, humorous, generous and delicious. She shared her Salmon with Dill Sauce and Spring Spaghetti recipe with us in the ‘Bloom’ edition of ele Magazine.
Ingredients (serve 4)
1 kg (2 lb 3 oz) whole salmon fillet, skin on, pin-boned
1 tablespoon olive oil
Sea salt
3 zucchini (courgettes), julienned
2 bunches asparagus, julienned
250 g (9 oz) angel hair pasta
Dill sauce
3 tablespoons grated parmesan
½ cup (125 ml) vinaigrette (see below)
handful of dill, finely chopped
1 tablespoon olive oil
Vinaigrette (Recipe makes a bit over 1½ cups/375ml).
½ cup (125 ml) lemon juice
1 garlic clove, peeled and smashed (into big chunks you can fish out later)
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons sea salt
½ cup (50 g) grated parmesan
1 cup (250 ml) extra virgin olive oil (EVO oil)
Place lemon juice, garlic, Dijon, sugar, salt and parmesan in a jar or bowl.
Leave for 30 minutes. Add the EVO oil and shake or whisk like crazy.
Optional ingredients
Dill sprigs, and I feel like a Chablis is fitting.
Method
Preheat the oven to 220°C (425°F) 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 a total of 15 minutes (or 20 for more well done).
Place your divinely julienned vegetables in the colander you intend to drain the pasta into. Add the pasta to the boiling water. I always cook angel hair for 1–2 minutes less than it says on the box.
Drain the pasta over the veg. Place this beautiful tendrilly mess on a platter to create a nest for the salmon. Break the salmon into chunks and nestle around the pasta.
For the sauce, blitz all the ingredients in a small blender. Drizzle generously over the salmon and spaghetti.
Want more? Click here for our Spaghetti with Seared Asparagus, Buffalo Mozzarella and Chilli and here for Spaghetti alla Puttanesca.
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