Salmon And Courgette Linguine
The real beauty of this one is that it literally takes 10 minutes to cook... no longer than it takes to boil the pasta. Making use of leftover poached salmon and the most of a stupidly simple pasta sauce it is both light and fresh.
- 200 g linguine pasta
- 1 lemon
- 1 large courgette
- 1 olive oil
- 1 tbsp capers
- 4 tbsp créme fraiche
- 1 handful fresh parsley and mint
- 2 fillets poached salmon, flaked
Boil The Pasta
Boil the pasta in salted water for about 10 minutes until just cooked but still al dente.
Slice & Fry The Courgettes
Slice the courgette into thin diagonal slices.
Fry the courgettes in a hot pan with a splash of olive oil and a sprinkle of salt and pepper for a few minutes on each side to colour, but avoid letting them soften and go mushy.
Prepare The Herbs
Zest the lemon, cut up the capers and fresh herbs and have them ready for the end of the recipe.
Toss Together & Serve
Drain the cooked pasta and toss back into the hot pan with the crème fracihe, flaked salmon, lemon zest, capers and herbs.
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