Dinner
Salmon linguini with white wine, chilli & olive oil
Under 30 mins
Cooking
2
Portions
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
Method
- Prepare the salmon by removing the skin from the salmon portions, then slice the salmon into 10mm thick slices.
- Bring a large pan of salted water to the boil. Add the pasta and cook as per packs instructions.
- Heat a frying pan and a tbsp of oil. Add the salmon pieces and season. Cook for 2-3 minutes turning halfway through cooking.
- Add the garlic , butternut squash and chilli to the salmon and cook for another minute.
- Add the sundried tomato paste, courgette and white wine and cook for 3-4 minutes until the white wine has reduced by half.
- Drain the pasta well and add to the salmon.
- Add lemon juice, parsley and 2 tbsp of olive oil and gently toss the pasta and salmon together.
- Taste and correct the seasoning before dividing onto two pasta bowls.
- Drizzle with a little extra oil.
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
