Italian Salad with Baked Salmon and Prawns

October 11, 2012

David Hunter, National Executive Chef of The Golden Door Health Retreats, is a huge fan of seafood for health and weight loss, and one of his favourite summer recipes is this tasty pasta salad topped with Omega 3-rich salmon and prawns.

Ingredients – Serves 4

1 lemon
4 Salmon fillets
180g fresh fettuccine
180g broccolini, stems sliced diagonally, florets intact
4 asparagus spears, sliced diagonally
2 spring onions, sliced diagonally
2 roma (plum) tomatoes, chopped
8 semi dried tomatoes (not in oil), chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
8 cooked prawns, peeled


1. Preheat the oven at 200C.

2. Cut the lemon in half and juice one-half. Slice the other half. Put the fish on a paper-lined baking tray and sprinkle with the lemon juice and a little salt and pepper.
Bake for 8 minutes, and then remove from the oven and leave to rest for 2 minutes.

3. Cook the fettuccine in a large pan of boiling water for 7 minutes. Add the brocollini and asparagus and cook for another minute. Drain and set aside.

4. Heat a saucepan and add the spring onions and a little water.
Sprinkle with salt and pepper and cook for about 30 seconds, then add the tomatoes and semi-dried tomatoes and cook for a further 2 minutes.

5. Finally add the fresh herbs and toss with the pasta and vegetables.
Arrange the fettuccine salad on each serving plate, top with a piece of salmon and garnish with prawns and slices of lemon.

Chef’s Tip: An alternative and easy method for cooking fish is to put it on a preheated sandwich grill, sprinkle with a little lemon juice, salt and pepper, close the grill and cook for about 3 minutes.

Those with gluten intolerance can still enjoy this recipe by using gluten-free pasta.

What’s your favourite summer seafood recipe?

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