Baked ginger and lemon salmon with stir-fry spaghetti.

I'm a lazy cook. You knew it when I resorted to fixing salmon in an oven.

The batch of salmon we bought had its skin on but it was cut width wise, so I didn't have to cook the salmon skin down and then flip it. Salmon serves best with tomato or lemon, or anything with a refreshing sour tang.

Both recipes were adapted from Food and Travel's July 2012 issue.

Baked Ginger and Lemon Salmon with Stir-fry Spaghetti (serves 2)
For the salmon:
2 salmon fillets (about 100 g each)
1 tbsp finely chopped ginger
1 tsp finely chopped garlic
soy sauce, salt and pepper
Olive oil
2 lemon wedges

1. Rub both sides of fillets with salt and pepper. Top with garlic and ginger. Drizzle with some soy sauce and olive oil. Cover and refrigerate for 30 min.
2. Preheat oven to 180°C.
3. Loosely cover salmon in aluminium foil to prevent oil splashes. Roast for 20 minutes. Meanwhile, cook the pasta. You can easily pierce through the meat when it's cooked, and the skin removes easily from the foil.

For the pasta:
1/2 red onion, sliced
3 cloves garlic, chopped
1 tsp finely sliced ginger
1 shiitake mushroom, soaked and sliced
1/2 tbsp oyster sauce
Spaghetti, cooked and drained, cooking water reserved
3 tbsp grated Parmesan
Mixed herbs

1. Heat some vegetable oil in pan.
2. Pour onion, garlic and ginger into pan. Stir-fry for 2 minutes.
3. Add shiitake mushroom and season with salt. Pour in oyster sauce and cook for another 2 minutes.
4. Add a few splashes of pasta water to loosen up. Add cooked pasta, Parmesan and herbs. Cook until cheese has melted and pasta is well coated with herbs.
5. Remove from pan and serve with fillet and lemon wedge.