Lemon salmon pasta
Pan-fried salmon, cream and lemon juice are the ingredients for a tasty pasta sauce. Make this easy weeknight meal from scratch in just 20 minutes.
- 375g Cucina Matese Italian Fusilli No.114 Pasta
- 4 Coles Australian Salmon Portions, skin on or skinless
- 300ml Coles Thickened Cream
- 1 lemon, zested, juiced
- ¼ cup dill sprigs
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, heat a large non-stick frying pan over medium heat. Cook the salmon for 2 mins each side or until browned and almost cooked through. Transfer to a plate. Coarsely flake the salmon, discarding any skin.
Return the salmon to the pan with the pasta, cream, lemon zest and lemon juice. Cook, tossing, for 5 mins or until heated through. Sprinkle with dill.