Start this recipe by cooking the salmon fillet. Drizzle with a little oil, season well with salt and pepper and bake in the oven for 10 minutes until pink but cooked through. Next cook the pasta in a pan of salted boiling water until al dente. At the same time prepare the avocado pesto. Place all the pesto ingredients into a processor and blend together. Mix the pesto into the cooked fetttuccine with a few rocket leaves and the halved cherry tomatoes and serve into 2 large pasta bowls. Crumble the cooked salmon into chunks and serve on top of the pasta. Finish off with a few slices of avocado and decorate with basil leaves

Serves 2

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