Garden Pasta is aptly named – it’s a taste explosion of freshness and herbs. It smells of summer.
Wrap 2 fillets of fresh salmon and a good amount of black pepper in foil. Bake at 180 C for 10 minutes.
In the meantime, boil your linguini with a little olive oil until soft.
In a separate pot, melt 1 tablespoon of butter with the juice of 1 fresh lemon, a handful of chopped fresh dill (or a teaspoon of dried dill) and a half a lemon’s grated zest. Add a tablespoon of flour and mix well to make a roux. Remove from the heat, adding the desired volume of milk slowly, stirring constantly to prevent lumps. A small bottomed pot works best for sauces, and a little whisk will help with lumps if you have them. Bring the sauce to the boil then turn to a low heat and simmer.
Place the pasta into your serving bowls and spoon the sauce directly onto the pasta. Pull the salmon off the skin and break into chunks over the top of the sauce. Squeeze a lemon over the fish.
Top the pasta with chunks of ripe avocado pear, sesame seeds, cherry tomatoes (cut into halves), feta, fresh rocket and black pepper.
This dish is best served quickly as many of the ingredients are added cold. It makes a good lunch time dish on a sunny day.