Name: Spinach linguine and salmon salad with creamy yoghurt dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 375g fresh spinach linguine; 2 bunches broccolini, cut into 4cm lengths; 250.00 ml frozen peas; 165.00 ml plain Greek-style yoghurt; 42.00 gm lemon juice, plus wedges to serve; 40.00 ml chopped fresh dill, plus extra sprigs to serve; 11.80 gm Dijon mustard; 9.20 gm extra virgin olive oil; 2 x 150g packets pepper hot-smoked salmon, skin discarded, flaked; 4 red radishes, trimmed, thinly sliced

Spinach linguine and salmon salad with creamy yoghurt dressing

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

15-minute salmon pasta with creamy yogurt dressing. Cream-free and delicious.

Ingredients:

375g fresh spinach linguine
2 bunches broccolini, cut into 4cm lengths
250.00 ml frozen peas
165.00 ml plain Greek-style yoghurt
42.00 gm lemon juice, plus wedges to serve
40.00 ml chopped fresh dill, plus extra sprigs to serve
11.80 gm Dijon mustard
9.20 gm extra virgin olive oil
2 x 150g packets pepper hot-smoked salmon, skin discarded, flaked
4 red radishes, trimmed, thinly sliced

Instructions:

Boil pasta in a large saucepan of salted water according to package instructions. Add broccolini and peas for the last 2 minutes of cooking. Drain and immediately rinse with cold water. Drain again.
In a medium jug, mix together yogurt, lemon juice, dill, mustard, and oil. Season with salt and pepper to taste.
Plate the pasta mixture, then generously layer with salmon, radish, and additional dill. Carefully pour the dressing over the top. Finish with a sprinkle of salt and pepper before serving with lemon wedges.

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