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Recipe

Fresh salmon and spinach fettuccine

Jun 29, 2012 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Fresh salmon and spinach fettuccine
  • 250 gram fettuccine
  • 2 tablespoon olive oil
  • 150 gram boneless, skinless salmon fillet
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 2/3 cup cream
  • 100 gram baby spinach leaves
  • 1/4 cup chopped dill, plus extra sprigs, to serve
  • 1 lemon, finely grated zest and juice

Method

Fresh salmon and spinach fettuccine
  • 1
    Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well. Set aside and keep warm.
  • 2
    Heat half oil in a frying pan on medium. Cook salmon 2-3 minutes each side, until cooked to taste. Set aside.
  • 3
    Heat remaining oil in a large deep-frying pan on medium. Saute onion and garlic 2-3 minutes, until tender. Add cream, stirring. Simmer 2-3 minutes, until thickened slightly.
  • 4
    Toss pasta through sauce with spinach, dill, lemon zest and juice until well combined. Season to taste. Serve topped with an even amount of flaked salmon and extra dill sprigs.

Notes

If preferred, use drained, flaked canned salmon.

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