Seared Salmon & Avocado Pasta with Lemon-Feta Dressing

A bright and satisfying Mediterranean-style pasta bowl with silky seared salmon, creamy avocado, burst grape tomatoes, and a zesty lemon-feta dressing that ties everything together.

Let's cook

1. Bring a pot of well-salted water to a boil and cook 160g of pasta according to package directions until al dente. Reserve 60ml of pasta water before draining, then toss the drained pasta with a drizzle of olive oil to prevent sticking.
2. While pasta cooks, make the dressing: whisk together 3 tablespoons of olive oil, the juice of 1 lemon, a pinch of dried oregano, salt, and pepper in a small bowl. Crumble in 50g of feta and stir gently to combine.
3. Halve 150g of grape tomatoes and tear or roughly chop 2 large handfuls of lettuce into bite-sized pieces. Set aside.
4. Pat 2 salmon fillets (about 150g each) completely dry with paper towels and season both sides generously with salt, pepper, and a pinch of red pepper flakes.
5. Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. When shimmering, place salmon skin-side up and sear for 3 minutes. Flip and cook another 2-3 minutes until cooked through and golden. Remove from heat and let rest for 2 minutes, then flake into large chunks.
6. Halve and scoop the avocado, slice it thinly, and squeeze a little lemon juice over it to prevent browning.
7. Toss the warm pasta with the grape tomatoes, lettuce, and lemon-feta dressing, adding a splash of reserved pasta water if needed to loosen. Divide between two bowls, top with the flaked salmon and fanned avocado slices, and finish with an extra grind of black pepper and any remaining feta.