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Creamy salmon and broad bean fettuccine
Creamy salmon and broad bean fettuccine
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crunchy broad beans elevate this quick dish.
Ingredients:
  • 400g skinless salmon fillets
  • 375g Fettuccine
  • 500.00 ml frozen broad beans
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 62.50 gm dry white wine
  • 1 tsp finely grated lemon rind
  • 300ml Simply Less thickened cream
  • 62.50 ml roughly chopped fresh chives
Instructions:
  • Fill a medium, deep frying pan two-thirds full with cold water, then add the salmon. Bring to a boil over medium-high heat, then reduce to low and simmer covered for 5 minutes. Remove from heat and let stand for 5 minutes until the salmon is cooked through. Transfer the salmon to a plate and flake it roughly using a fork.
  • Cook pasta in a pot of boiling salted water according to package directions until al dente. Drain and return to the pot. Place broad beans in a heatproof bowl, cover with boiling water, let sit for 2 minutes, then drain and peel off skins.
  • In a large frying pan over medium heat, heat oil. Add onion and garlic and cook for 5 minutes until onion softens. Pour in wine and lemon rind, bring to a boil. Stir in cream and broad beans, bring to boil. Reduce heat and simmer for 3 to 4 minutes until sauce thickens slightly. Season with salt and pepper.
  • Combine the sauce, salmon, and chives with the pasta over low heat, gently tossing until everything is well mixed. Serve and enjoy!

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