Mon­day

SALMON & DILL FET­TUC­CINE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 2357kj

250g fet­tuc­cine ½ cup frozen peas 2 tbsp olive oil 150g skin­less, bone­less salmon fil­lets 1 onion, thinly sliced 2 gar­lic cloves, crushed

cup thick­ened cream 100g baby spinach leaves ¼ cup fresh dill, plus ex­tra to serve finely grated zest, juice, 1 lemon char­grilled bread, to serve

1 In a large saucepan of boil­ing salted wa­ter, cook pasta fol­low­ing packet in­struc­tions, adding peas in fi­nal minute of cook­ing. Drain well. Re­turn to pan, keep warm.

2 Mean­while, in a large, deep fry­ing pan, heat half oil on medium. Cook salmon 2-3 mins each side un­til cooked to taste. Set aside.

3 In same fry­ing pan, heat re­main­ing oil on medium. Saute onion and gar­lic 2-3 mins un­til ten­der. Add cream, stir­ring. Sim­mer 2-3 mins un­til thick­ened slightly.

4 Add sauce to pasta in pan with spinach, dill, zest and lemon, toss­ing un­til well com­bined. Sea­son.

5 Serve topped with an even amount of flaked salmon and ex­tra dill sprigs.

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