Salmon linguini with white wine, chilli & olive oil
Salmon linguini with white wine, chilli & olive oil

Dinner

Salmon linguini with white wine, chilli & olive oil

Under 30 mins

Cooking

2

Portions

Mowi Scottish Salmon Fillets

Ingredients

  • 1 pack Raw salmon portions
  • 200g Linguini pasta
  • 100g Butternut squash spaghetti (shop bought or make your own with a spiralizer)
  • 100g Courgette spaghetti (shop bought or make your own with a spiralizer)
  • 100ml White wine
  • ½ Fresh red chilli diced and deseeded or a pinch of crushed dried chilli flakes (depending on how hot you want the dish to be)
  • Salt & pepper
  • 1 tbsp (25g) Sundried tomato paste
  • Small bunch (10g) Fresh flat leaf parsley – chopped
  • 1 Garlic clove – crushed or chopped
  • ½ Lemon – juice
  • 1 + 1 tbsp Olive oil
Salmon linguini with white wine, chilli & olive oil

Method

  1. Prepare the salmon by removing the skin from the salmon portions, then slice the salmon into 10mm thick slices.
  2. Bring a large pan of salted water to the boil. Add the pasta and cook as per packs instructions.
  3. Heat a frying pan and a tbsp of oil. Add the salmon pieces and season. Cook for 2-3 minutes turning halfway through cooking.
  4. Add the garlic , butternut squash and chilli to the salmon and cook for another minute.
  5. Add the sundried tomato paste, courgette and white wine and cook for 3-4 minutes until the white wine has reduced by half.
  6. Drain the pasta well and add to the salmon.
  7. Add lemon juice, parsley and 2 tbsp of olive oil and gently toss the pasta and salmon together.
  8. Taste and correct the seasoning before dividing onto two pasta bowls.
  9. Drizzle with a little extra oil.
Mowi Scottish Salmon Fillets

Ingredients

  • 1 pack Raw salmon portions
  • 200g Linguini pasta
  • 100g Butternut squash spaghetti (shop bought or make your own with a spiralizer)
  • 100g Courgette spaghetti (shop bought or make your own with a spiralizer)
  • 100ml White wine
  • ½ Fresh red chilli diced and deseeded or a pinch of crushed dried chilli flakes (depending on how hot you want the dish to be)
  • Salt & pepper
  • 1 tbsp (25g) Sundried tomato paste
  • Small bunch (10g) Fresh flat leaf parsley – chopped
  • 1 Garlic clove – crushed or chopped
  • ½ Lemon – juice
  • 1 + 1 tbsp Olive oil

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