Salmon with mustard and lime dressing

• 2 tablespoons olive oil
• 4 x 200g salmon fillets, deboned, skin on
• Fettucine
  
• 2 tablespoons chopped chives
• 125g baby spinach

• Mustard and lime dressing

• 1 tablespoon Dijon mustard
• 1/2 teaspoon caster sugar
• 1 lime, juiced
• 1/2 cup thick, plain yoghurt

Method

1. Make mustard and lime dressing. Whisk mustard, caster sugar, 2 tablespoons lime juice and yoghurt in a bowl. Cover. Refrigerate until ready to serve.
   
   
2. Preheat oven to 220°C. Using 2 teaspoons oil, brush both sides of salmon fillets. Season with salt and pepper.
   
   
3. Heat a non-stick frying pan over high heat. Add 2 teaspoons oil. Cook 2 fillets, skin side up, for 1 minute or until light golden. Turn and cook for 2 to 3 minutes or until skin is crisp. Transfer to a baking tray. Repeat with oil and remaining fillets. Bake salmon for 4 minutes for medium or until cooked to your liking.
   
   
4. Meanwhile, add remaining 2 teaspoons oil to hot pan and cook fettucine. Add chives and spinach and stir until wilted.
   
   
5. Spoon fettucine onto plates. Top with salmon. Drizzle over dressing and serve.