Linguine with pan-fried salmon


  • 400 g salmon fillet, skinned
  • grated zest and juice of 1 lemon
  • 2 tablespoons chopped fresh dill
  • 350 g linguine
  • 250 g carrots, cut into matchstick strips
  • 250 g zucchini, cut into matchstick strips
  • 1 teaspoon sunflower oil
  • ⅓ cup (90 g) reduced–fat crème fraîche or sour cream
  • salt and pepper


  1. To servesprigs of fresh dill (optional)1 lemon, cut into wedgesCut the salmon into chunks and place in a dish.
  2. Add the lemon zest and juice, and the dill.
  3. Turn the chunks of salmon to coat them evenly.
  4. If time permits, cover and marinate in the fridge for at least 10 minutes.
  5. Cook the pasta in boiling water for 10 minutes, or according to the packet instructions, until al dente.
  6. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.
  7. Meanwhile, brush a non–stick or heavy–based frying pan with the oil and heat.
  8. Drain the salmon, reserving the lemon juice marinade.
  9. 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.
  10. Add the reserved marinade and the crème fraîche or sour cream to the salmon, and cook for a few seconds.
  11. Remove from the heat and stir in seasoning to taste.
  12. Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates.
  13. Add the salmon mixture, garnish with fresh dill, if liked, and serve with lemon wedges.

Serves 4
Preparation: 10 minutes, plus optional marinating
Cooking: 15 minutes


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