1. Instructions
  2. Cook pasta as per packet directions.
  3. Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.
  4. Heat a large frying pan on medium to high heat.
  5. Place fish skin side down and cook for 5 minutes or until skin is crispy, turn fish over and cook for a further 2 to 3 minutes.
  6. Strain pasta and mix pesto through the coat the pasta.
  7. To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt. Pesto
  8. Place the rocket, blanched almonds, garlic and olive oil. Process the ingredients until a paste consistency is formed.
  9. Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside. Peppered Yoghurt
  10. Place yoghurt into a bowl and add all three peppers and mix well. Set aside.

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