Weekend Foodie: Salmon with lemon scented penne for a summer supper

Sat, 07 Jun, 2025 - 06:56

It’s hard to believe we are almost halfway through 2025 and rapidly approaching the longest day of the year.

Leaving Cert exams have started, and there are going to be some pretty stressed parents out there during this exam period for their budding adults!

With this in mind, food needs to be kept simple.

I’ve got a nutritious treat for the family this weekend: fresh salmon fillets baked briefly in the oven, flavoured with lemon, and convenient fresh pesto, which you’ll find in the chilled cabinets of most supermarkets, which are served atop a bed of penne dressed with lemon and olive oil. Very simple and clean flavours which echo the season.

You can dress the pasta with extra pesto if you wish, but I think it’s overkill if you use fresh pesto on the salmon also.

To follow, a very elegant dessert of fresh Irish strawberries dressed with a splash of Elderflower cordial and some lime juice to offset the sweetness.

The berries are marinated in the elderflower and lime for about 15 minutes at room temperature before serving, to bring out the ripe strawberry flavours.

Simple and delicious, and making the most of seasonal flavours. Serve this with a scoop of good-quality vanilla ice cream or cream on the side.

BAKED PESTO SALMON WITH LEMON SCENTED PENNE

Ingredients (Serves 4)

350g penne pasta
Extra virgin olive oil for cooking
4 fresh salmon fillet portions
Sea salt and freshly ground black pepper
1 lemon
4 tbs fresh pesto sauce, or to taste
Good handful of baby spinach leaves to taste

Method

Cook pasta in a large pan of lightly salted boiling water with a splash of olive oil added till tender but still with bite.
While pasta is cooking, lay salmon fillets on a non-stick baking tray. Season with salt and freshly ground black pepper.
Grate zest from the lemon and reserve. Halve the lemon and squeeze juice from one half over fish. Drizzle fish with a little olive oil, then smear each piece with fresh pesto sauce to taste.
When the pasta is nearly tender, place salmon fillets in a pre-heated oven, gas 6 200C and bake in the middle shelf for 6-8 minutes, depending on thickness. The fish is cooked when the flakes part easily when tested with the point of a knife.
Drain pasta and return to the pan. Drizzle generously with olive oil and stir in reserved lemon zest. Squeeze over juice of remaining half lemon. Add spinach leaves and stir over low heat to wilt the spinach. Season.
Divide pasta between four serving bowls and top each with a salmon fillet. Serve extra pesto separately if desired.

LIME AND ELDERFLOWER MARINATED STRAWBERRIES

Ingredients (Serves 4)

500g strawberries, hulled and rinsed
3 tbsp elderflower cordial
Juice of a lime
Few fresh mint leaves, chopped

Method

Pat strawberries dry, then halve and place in a bowl.
Add elderflower cordial, lime juice and mint and toss through.
Leave for at least 15 minutes before eating.
Serve with cream.

THE WEEKEND GARGLE

Nothing less than a crisp white wine will do for this summery seafood main course. Sauvignon Blanc is a perfect foil for this salmon dish with its full-on garlic and basil flavourings and that zing of lemon juice to bring it all to life. From Australia comes Wolf Blass Eaglehawk Sauvignon Blanc. This wine brings all the zingy flavours of gooseberry and even a touch of basil to the party, but because the grapes are grown in the sunny climate of South Eastern Australia, there are also some subtle tastes of white peaches too. This is a great summer wine at a great summer price of just €10.00 at Supervalu till 11/06/25. Drink it with this salmon pasta, but also with simple grilled white fish and seafood risottos.

Rceeipt

Main course

Penne pasta 1kg: €1.59

Salmon fillets 5 piece pack: €10.99

Fresh pesto sauce 150g: €1.85

Lemon net x 3 pce: 99c

Baby spinach leaves 200g: €1.39

TOTAL: €16.81

Dessert

Strawberries 500g punnet: €6.99

Elderflower cordial 500mls: €3.95

Mint leaves pack: €1.19