Fennel-crusted Salmon with Courgette Linguine

Fennel-crusted salmon courgette linguine

Just a word of caution, if your kitchen is tiny like chef’s, then your house would smell fishy for a few days after grilling the salmon. I looooove the lemony tangy kick on the courgette! Good choice, Chef. More pasta please.


For the salmon toppings:

2 tsp fennel seeds – crushed

1 tsp black pepper corns – crushed

For the pasta:

1 clove garlic – crushed

1 small zucchini – sliced

juice of half lemon

zest of a whole lemon

pinch of chilli flakes


crush toppings, coat salmon and fry crust side down first 1-2 min and the other side for 1-2 mins until salmon is done, set asid.

start boiling your pasta in a pot.

in the same pan, fry zucchini until golden brown, then add garlic, then chilli flakes, lemon zest and juice. Finally add cooked pasta. Serve and enjoy!!

Quick and easy 🙂 Yes, I say this even I was the one watching and taking photos. ha ha ha


Top photo: fry the salmon crust-side down first, then flip to the other side. 1-2 mins each side.

Zucchini Linguine

Remove the salmon, then fry the courgette, garlic, then add lemon and zest the mix the cooked pasta in. 

One more snap, admire the view.

Sexy Salmon



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