Sweet Chilli Salmon Spaghetti

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.

2.In the same pot, bring water back to a boil and add the tenderstem broccoli. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside with the spaghetti.

3.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4.Add the salmon fillets to the skillet, cooking for about 4-5 minutes on each side, or until cooked through and flaky. Season with salt and pepper to taste.

5.Once the salmon is cooked, remove it from the skillet and set aside. In the same skillet, add the sweet chilli sauce and lemon juice, stirring to combine.

6.Add the drained spaghetti and tenderstem broccoli to the skillet, tossing to coat in the sweet chilli sauce. If the mixture seems dry, add a little reserved pasta water to achieve the desired consistency.

7.Flake the cooked salmon into large pieces and gently fold it into the spaghetti mixture, being careful not to break it up too much.

8.Serve immediately, garnished with additional sweet chilli sauce if desired.