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Quick spring salmon pasta with lemon cream sauce
Quick spring salmon pasta with lemon cream sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in succulent salmon pasta with zesty herb lemon cream sauce.
Ingredients:
  • 300g dried linguine pasta
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 125.00 ml frozen broad beans, thawed, podded
  • 100g sugar snap peas, trimmed, halved lengthways
  • 100g snow peas, trimmed, halved lengthways
  • 18.20 gm extra virgin olive oil
  • 4 x 200g boneless salmon fillets without skin
  • 40g butter
  • 4 garlic cloves, crushed
  • 2 tsp grated lemon rind
  • 125.00 gm dry white wine
  • 300ml light cream for cooking
  • 40.00 ml chopped fresh dill
  • 42.00 gm lemon juice
Instructions:
  • Prepare pasta in a large saucepan of boiling salted water according to package directions until al dente, then add asparagus, broad beans, sugar snaps, and snow peas for the final 2 minutes of cooking. Drain the mixture.
  • Heat oil in a large deep frying pan over medium-high heat. Cook salmon for 4 minutes on each side or until cooked to your liking. Transfer to a plate, let it rest for 2 minutes, then gently break into large flakes.
  • In the same pan, melt the butter over medium heat. Add garlic and cook, stirring, for 30 seconds until fragrant. Stir in lemon rind and wine, simmer for 2 minutes until wine reduces by half. Pour in the cream, bring to a simmer. Add pasta, vegetables, and dill, cook until heated through. Stir in salmon and lemon juice. Serve sprinkled with lemon zest.

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