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Lemony salmon pasta with spring vegetables and ricotta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Brighten up your spring with zesty lemon salmon pasta featuring seasonal veggies and rich ricotta.
Ingredients:
  • 400g fettuccine
  • 500g skin off salmon fillets
  • 36.40 gm olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 large zucchini, peeled into ribbons
  • 1 lemon, zested, juiced (1/4 cup juice)
  • 40.00 ml chopped dill
  • 120g pea
  • 150g fresh firm ricotta, crumbled
  • Dill sprigs, extra, to serve
  • Crusty bread, to serve
Instructions:
  • Boil fettuccine in salted water as directed on the packet until al dente. Drain well, saving 1/4 cup of the cooking liquid.
  • Heat a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes on each side for medium doneness. Remove from pan and let it rest on a plate for 5 minutes.
  • In the same frying pan, heat oil over medium-low heat. Sauté leek for 3 minutes until softened. Stir in garlic, zucchini, and lemon zest and cook for 2 minutes until zucchini softens. Add lemon juice, dill, and peas and cook for another 2 minutes. Finally, combine pasta with reserved cooking liquid and ricotta in the pan, gently tossing to mix everything together.
  • Flake the salmon into large pieces and mix with the pasta. Season to taste. Divide onto plates. Garnish with fresh dill sprigs and serve with lemon wedges and crusty bread.

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