Spring Salmon Pasta w Lemon Cream Sauce

 

Ingredients:

300g dried linguine pasta

1 bunch asparagus, trimmed, cut into 4cm lengths

½ C frozen broad beans, thawed, podded (or use shelled edamame)

100g sugar snap peas, trimmed, halved lengthways

100g green beans, trimmed, halved lengthways

1 T extra virgin olive oil

800g salmon fillet, bone out, skin off

1 t lemon pepper

40g butter

4 garlic cloves, crushed

2 t grated lemon rind

½ C dry white wine

300ml cream

2 T chopped fresh dill

2 T lemon juice

Lemon zest, to serve

 

Method:

1. Cook pasta in a large saucepan of boiling salted water following packer instructions until al dente, adding asparagus, broad beans, sugar snaps and beans for the last 2 minutes of cooking. Drain.
2. Meanwhile, heat oil in a large deep frying pan over medium-high heat. Season salmon on both sides with salt and lemon pepper. Cut into 3 or 4 pieces to fit in the pan. Cook for 4 minutes each side or until cooked as desired. Transfer to a plate. Stand 2 minutes. Coarsely flake.
3. Melt butter in same frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add lemon rind and wine. Simmer, uncovered, for 2 minutes or until wine has reduced by half. Add 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.

 

Recipe adapted from taste.com.au

Serves 4.

 

To order salmon for this dish, click here!