Flaked seared salmon through silky lemon-cream linguine

≈ $4.18/serving$4.25at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• linguine200 g
• salmon (skinless)2 fillets
• whipping cream3/4 cup
• lemon2 ea
• dilla handful
• garlic2 cloves
• frozen peas3/4 cup
• parmesan cheese1/2 cup, grated

Method

1Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the linguine 9 to 11 minutes until tender, adding the peas for the last 2 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

2Sear the salmon

• •Meanwhile, pat the salmon dry and season with salt and pepper.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the fillets 3 minutes per side until golden and just cooked.
• •Move to a plate and flake into big pieces.

3Lemon cream

• •Add the minced garlic to the pan and cook 30 seconds.
• •Pour in the cream and the zest and juice of one lemon and simmer 2 minutes.
• •Off the heat, stir in the parmesan and most of the chopped dill.

4Toss and plate

• •Toss the pasta and peas through the sauce, loosening with pasta water until it clings.
• •Fold in the flaked salmon gently.
• •Season to taste, garnish with the last of the dill, and serve with the remaining lemon in wedges.