• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 250g salmon fillet
  • 2nos lemon
  • 15ml olive oil
  • salt
  • black pepper
  • 30g orange capsicum, julienne
  • 30g purple capsicum, julienne
  • 50g cherry tomatoes, halved
  • 300g tricoloured pasta
  • 20g onion
  • 50g Anchor Unsalted Butter
  • 110g vegetables
  • 80g stock
  • 250g Anchor Extra Yield
  • 1nos lemon juice
  • 1nos lemon zest


  1. Preheat oven to 180C and line a large baking sheet with aluminum foil.
  2. Season salmon with salt and pepper.
  3. Slice lemon rounds and place on baking sheet.
  4. Drizzle with olive oil and bake for 25 minutes.
  5. Cut capsicums into julienne size and blanch in hot water for 30 seconds.
  6. Cool with cold water and set aside.
  7. Place vegetables into separate small bowls.
  8. Cook pasta as per instructions on pack.
  9. In a pan, sweat onions with Anchor Unsalted Butter.
  10. When fragrant, add vegetables and saute until fragrant.
  11. Take out vegetables and deglaze with stock.
  12. Add Anchor Extra Yield and simmer.
  13. Add lemon zest and juice.
  14. Toss pasta, vegetables and salmon into sauce.
  15. Plate and deco with lemon zest.

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