Linguine with pan-fried salmon

    25 min

    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 taste benefits of well-balanced eating. With bread and salad, it makes a hearty meal.

    7 people made this

    Serves: 4 

    • 400 g (14 oz) salmon fillet, skinned
    • grated zest and juice of 1 lemon
    • 2 tbsp chopped fresh dill
    • 340 g (12 oz) linguine
    • 225 g (8 oz) carrots, cut into matchstick strips
    • 225 g (8 oz) courgettes, cut into matchstick strips
    • 1 tsp sunflower oil
    • 100 g (3½ oz) reduced-fat crème fraîche
    • salt and pepper
    • To garnish
    • sprigs of fresh dill (optional)
    • 1 lemon, cut into wedges

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice, and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the fridge for at least 10 minutes.
    2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the courgettes 1 minute later.
    3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. 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.
    4. Add the reserved marinade and the crème fraîche to the salmon, and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
    5. Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates. Add the salmon mixture, garnish with fresh dill, if liked, and serve with lemon wedges.

    Some more ideas

    Trout fillets, asparagus tips and broad beans are an excellent alternative combination to the salmon, carrot and courgette. Cook the asparagus tips and beans with the pasta for the last 4–5 minutes. * Use the recipe as a basis for a quick, healthy storecupboard supper dish, adding frozen green beans and sweetcorn to the pasta, and using well-drained canned salmon instead of the fresh fish. There is no need to marinate or cook the canned salmon: the heat of the pasta will bring out its flavour beautifully.

    Plus points

    Using reduced-fat crème fraîche makes a deceptively creamy lemon sauce for a fish that tastes deliciously decadent. * Cutting the courgettes and carrots into thin, pasta-like strips and mixing them with pasta is a good way of presenting them to children who are reluctant to eat vegetables.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B12. Good source of copper, selenium, vitamin B1, vitamin B6, vitamin C. Useful source of folate, potassium, vitamin E.

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