300g dried linguine pasta
1/2 cup frozen peas,
1 tablespoon extra virgin olive oil
2 x boneless Salmon fillets without skin
40g butter
4 garlic cloves, crushed
1 brown onion, finely chopped
2 teaspoon grated lemon rind
1/3 cup Parmesan
1/2 cup dry white wine
300ml light cream for cooking
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
Lemon zest, to serve


Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain.

Meanwhile, heat oil in a large fry pan over medium-high heat. Add salmon. Cook for 4-5 minutes each side or until cooked as desired. Transfer to a plate. Stand 2 minutes. Coarsely flake.

Melt butter in same frying pan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion is translucent. Add lemon rind and wine. Simmer, uncovered, for 2 minutes or until wine has reduced by half. Add cream. Bring to a simmer. Add pasta, peas, Parmesan and dill. Cook until heated through. Stir in salmon and lemon juice. Serve sprinkled with lemon zest.

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