Stranger Foods

Salmon, courgette and lemon pasta with a herby dressing

Serves 2 | Prep 6 mins | Cook 10 mins

This fresh and zingy creamy dressing, bursting with fresh herbs, yoghurt and plenty of black pepper, pairs perfectly with roasted salmon and charred courgettes. While fresh salmon is used here, tinned or smoked salmon are also great budget-friendly options.

Source: The Ultimate Air Fryer Cookbook

Ingredients

Metric

Imperial

x0.5

2 tbsp olive oil
Zest and juice of 2 lemons
½ tsp salt
½ tsp black pepper, plus extra to serve
2 courgettes, thinly sliced into 5 mm rounds on an angle
400 g fresh fusilli pasta
300 g skinless salmon fillets
200 g Greek yoghurt
30 g mixed fresh herbs, parsley, basil, dill, roughly chopped, plus extra to serve

Instructions

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In a large bowl, combine the olive oil, zest of 1 lemon, salt and pepper. Add the courgette slices and toss to coat. Place the courgettes in the air fryer basket, leaving room for the salmon fillets.
Put the fresh pasta in a large jug and pour over boiling water straight from the kettle. Set aside to soften while you cook the fish.
Pat the salmon dry, then add to the bowl and coat with the remaining olive oil mixture. Fit them into the basket with the courgettes.
Cook at 180°C for until the fish is just cooked through and the courgettes have started to crisp and turn golden at the edges. Leave to cool slightly before flaking the salmon into chunks.
In a blender, add the yoghurt, herbs and the remaining lemon zest and juice. Blitz until smooth.
Drain the pasta, then in a large bowl, combine the pasta, dressing, courgettes and salmon, giving it a good mix to coat everything. Serve with a sprinkle of black pepper and more fresh herbs.

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