fbpx

Ingredients

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

Method

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.

Subscribe to our newsletter

Subscribe to our newsletter to be the first to find out about upcoming events, classes & workshops.