Serves 2 2 x 150g wild Alaska salmon fillets 2 tbsp olive oil 150g tagliatelle 1 x 400g jar arrabbiata sauce 2 small courgettes, cut lengthways into thin ribbons 1 small yellow pepper cut into thin strips Salt and black pepper
Preheat oven to 200oC and heat 1 tbsp olive oil on a baking sheet until hot Season salmon with salt and black pepper and place carefully, skin side down, on the hot oil. Cook for about 10 minutes until salmon is just cooked and turning opaque. Meanwhile cook the tagliatelle in boiling salted water until al dente, drain and keep warm in a covered pan In a frying pan, heat the remaining tbsp olive oil, add vegetables and season with salt and black pepper. Fry gently for 3-5 minutes until softened, then add the sauce, cover and heat through, stirring occasionally Place the tagliatelle on 2 plates, spoon over the sauce and vegetables and top with the seared salmon Recipe courtesy of The Alaska Seafood Marketing Institute