Creamy Salmon, Lemon and Dill Linguine
with Peas
Make a meal that's truly special with this lightly indulgent and luxurious Creamy Salmon, Lemon and Dill Linguine.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 bunch(es)
Dill
½ unit(s)
Lemon
2 unit(s)
Salmon Fillets
(Contains Fish)
180 grams
Linguine
(Contains Cereals containing gluten)
120 grams
Peas
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Peel and grate the garlic (or use a garlic press). Roughly chop the dill (stalks and all).
Zest and halve the lemon (see ingredients for amount).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle with oil, then season with salt and pepper. Sprinkle over the lemon zest.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, remove from your oven.
While the salmon bakes, add the linguine to the pan of boiling water and bring back to the boil.
Cook until tender, 12 mins. Add the peas for the final min of cooking.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and fry for 30 secs. Stir in the veg stock paste and water for the sauce (see pantry for amount), then bring to the boil. Simmer until reduced slightly, 2-3 mins.
Stir in the creme fraiche, bring back to the boil, then remove from the heat.
Stir through three quarters of the dill and add a squeeze of lemon juice. Season with salt and pepper.
Add the cooked peas and pasta to your pan of creamy sauce, then stir to combine.
Taste and add more salt, pepper and lemon juice if needed.
Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
Add the flaked salmon to your creamy pasta and gently stir to combine. Add a splash of water if it's a little thick.
Serve your creamy salmon, lemon and dill linguine in bowls with the remaining dill sprinkled on top.
Enjoy!
