SALMON & DILL FETTUCCINE
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.