Roasted Salmón de Chile and Vegetable Spaghetti with Mint Pesto
(Makes 4 servings)

For the salmon:
• 600 grams of Salmón de Chile fillet, in 4 portions
• Olive oil for greasing
• Salt to taste
• Pepper to taste

For the mint pesto:
• 2 cups of mint leaves
• ½ cup of nuts
• 1 cup of olive oil
• 20 grs of grated Parmesan cheese
• salt to taste

For the vegetable spaghetti:
• 1 medium carrot cut as spaghetti
• 1 medium squash cut as spaghetti
• 200 grs of fresh, skinned and cooked hearts of palm cut as spaghetti
• 250 grs of fresh ricotta

1. Wash the mint leaves, dry and put into the blender. Add the nuts, oil, Parmesan cheese, season with salt to taste, and blend well. Set aside.

1. Preheat the oven at 180°C. Line a baking tray with aluminum foil, brush with olive oil, place the salmon fillets with the skin side down, season with salt and pepper and cook for 15 minutes.

1. Meanwhile, boil 3 liters of salted water in a large pot. Place the vegetables in the boiling water and cook for 3 minutes. Drain and transfer to a bowl.
2. Add the ricotta, half of the pesto and stir the vegetables well. Add more salt if necessary.
3. Serve the salmon steaks with the rest of the pesto and a portion of the vegetable spaghetti.

Suggestion: pesto sauce can also be made in a food processor.

Hand-on time 40 minutes