close
Advertisement
Shop Now
Magazine
 

Linguine with pan-fried salmon

All the ingredients for this dish are quickly assembled and cooked, and the result is truly delicious as well as visually impressive. This is definitely a dish to convince anyone who has doubts about the tastiness of well–balanced eating. With bread and salad, it makes a hearty meal.

Linguine with pan-fried salmon

Ingredients

  • 400 g salmon fillet, skinned
  • grated zest and juice of 1 lemon
  • 2 tablespoons chopped fresh dill
  • 350 g linguine
  • 250 g carrots, cut into matchstick strips
  • 250 g zucchini, cut into matchstick strips
  • 1 teaspoon sunflower oil
  • ⅓ cup (90 g) reduced–fat crème fraîche or sour cream
  • salt and pepper

Preparation

  1. To servesprigs of fresh dill (optional)1 lemon, cut into wedgesCut the salmon into chunks and place in a dish.
  2. Add the lemon zest and juice, and the dill.
  3. Turn the chunks of salmon to coat them evenly.
  4. If time permits, cover and marinate in the fridge for at least 10 minutes.
  5. Cook the pasta in boiling water for 10 minutes, or according to the packet instructions, until al dente.
  6. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.
  7. Meanwhile, brush a non–stick or heavy–based frying pan with the oil and heat.
  8. Drain the salmon, reserving the lemon juice marinade.
  9. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes, or until the fish is firm and just cooked.
  10. Add the reserved marinade and the crème fraîche or sour cream to the salmon, and cook for a few seconds.
  11. Remove from the heat and stir in seasoning to taste.
  12. Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates.
  13. Add the salmon mixture, garnish with fresh dill, if liked, and serve with lemon wedges.

Serves 4
Preparation: 10 minutes, plus optional marinating
Cooking: 15 minutes



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Advertisement