Salmon Fillets With Pesto & Pasta

• 2 x salmon fillets, weighing about 125 g (4 oz) each
• juice of half a lemon
• 100 g (31/2 oz) spaghetti (wholemeal if possible)
• 2 teaspoons pesto sauce
• 1 teaspoon olive oil
• salt and freshly ground black pepper

1. Preheat the grill to high and put a saucepan of water on to boil.
2. Wipe the salmon fillets clean, run them briefly under the cold tap to rinse, then pat them dry with kitchen paper. Squeeze the lemon juice into a heatproof dish and place the salmon fillets in it. Turn them around in the lemon juice, and leave them skin side up. Place the dish under the hot grill for 5 minutes.
3. Put a pinch of salt in the saucepan of water, and when it is boiling, add the pasta, then leave it to cook.
4. Put the pesto in a small dish, add the olive oil and mix it in well. Take the salmon out from under the grill and turn it skin-side down.
5. Using a small knife, spread a third of the pesto mixture on the top of each fillet. Put back under the grill and cook for a further 5 minutes or until the salmon is cooked right through and the pesto is bubbling and beginning to colour.
6. Just before the salmon is done, the spaghetti should be ready. Drain it, return it to the pan and stir in the rest of the pesto; it will just be enough to give a little added flavour to the pasta. Combine well, over a very low heat, until the pasta is coated.
7. Divide the pasta between 2 plates, and then put a fillet of salmon on top of each one. Season and serve immediately.

salmon, lemon, pesto sauce, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/salmon-fillets-with-pesto-pasta-52375821 (may not work)