SALMON SPAGHETTI
CREAMY
PHOTOGRAPHY & STYLING BY TEE BAKER
Gather your loved ones around for a sun-drenched dinner. This Creamy Salmon Spaghetti is the perfect beach-to-table meal for a refreshingly light and bright end to your day.
From The Kitchen
- 2 large fresh salmon fillets or 4 smaller ones
- Juice of half a large lemon
- 2-3 garlic cloves, peeled and diced or garlic powder
- Cream cheese
- Chilli Flakes
- Dried Rosemary
- Fresh spinach
- Cherry tomatoes
- Chives
- Extra virgin olive oil
- Sea salt and cracked black pepper
- Fresh basil (to garnish)
- Pasta of choice
How To Prepare:
1. The Salmon & Veg
- Place the salmon fillets, sliced cherry tomatoes, garlic and spinach into a large baking dish or dutch oven.
- Season the cream cheese with chives, black pepper, chilli flakes and dried rosemary. Add a squeeze of lemon juice and a drizzle olive oil before placing in the centre of the baking dish.
- Season the salmon with a squeeze of lemon (optional), a drizzle of olive oil, black pepper, sea salt, rosemary and garlic powder.
- Cover and bake at 180°C for 15-20 minutes.
2. The Pasta
- Cook the pasta of choice in the meantime. Strain and add to the baking dish. Gently break apart the cooked salmon and turn all the ingredients together.
3. Serve
- Garnish with fresh basil and extra chilli flakes. Best eaten alfresco in cotton and linen.
Tee Baker is the founder and editor of The Spillbook. An MA graduate in screenwriting, her work spans cultural commentary and narrative-led digital storytelling across industries. She is the author of Bark & Ink (2020), a debut poetry anthology. Away from the page, she spends her time outdoors, often on foot or on horseback.
Behind the Pour