Creamy salmon pasta
This creamy salmon pasta is loaded with flavour. Ready in 30 minutes, it’s a great option for days when you’re short on time.
- 375g linguine
- 20g butter, chopped
- 1 tbs olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs Dijon mustard
- 200g creme fraiche
- 2 tbs chopped dill
- 1 lemon, juiced
- 460g pkt Coles Tasmanian Salmon Skin On Portions
- Dill sprigs, to serve
- Finely grated parmesan, to serve
- Lemon cheeks, to serve
Preheat oven to 180°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid.
Meanwhile, heat a large ovenproof skillet over medium heat. Add the butter and oil and cook for 30 secs or until butter melts. Add the salmon, skin-side up, and cook for 1-2 mins or until golden brown. Transfer to a plate. Add the leek and garlic. Cook, stirring, for 5 mins or until the leek softens. Stir in the mustard, creme fraiche, dill and lemon juice.
Add the pasta and reserved cooking liquid to the creme fraiche mixture and stir to combine. Top with the salmon. Season. Bake for 10 mins or until the salmon is just cooked through.
Sprinkle the pasta and salmon with dill and parmesan. Serve with lemon cheeks.