Mother's Day Salmon and Prawn Linguine

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, zest and cut the lemon into wedges. Finely chop the chives (use scissors if easier).

In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside. 

Lay the salmon fillets, skin-side up, onto a lined baking tray. Season with salt and pepper. 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. The fish is cooked when opaque in the middle.

Meanwhile, drain the prawns. Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the prawns and courgette. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add the garlic and stir-fry for 30 seconds. Stir in the passata, red wine stock paste, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 3-4 mins.  

Stir the cream cheese, half the hard Italian style cheese, sun-dried tomato paste and cooked linguine into the sauce in the frying pan. Add a generous squeeze of lemon juice. Toss together well to combine, then remove from the heat. 

Once the salmon is cooked, drizzle over the honey (see pantry for amount).