(Makes 4 servings)

INGREDIENTS
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


PREPARATION
Pesto:
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.

Salmon:
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.

Spaghetti:
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