Written for one request, published for everyone
Salmon, Pea and Lemon Linguine
Flaked pan-cooked salmon folded through linguine with peas, crème fraîche, lemon and dill.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 830 kcal
- Protein
- 42 g
- Fat
- 39 g
- Carbs
- 76 g
Method
Step 1 of 10
Bring a large pot of salted water to a rolling boil.
Salt
What ‘ready’ looks like Step 2 of 10
Mince the garlic, chop the dill and zest the lemon.
Garlic
Fresh dill
Lemon
Step 3 of 10
Drop the linguine into the boiling water and cook until al dente, about 9 minutes.
Linguine
Step 4 of 10
Heat the olive oil in a wide pan over medium heat and season the salmon with salt and pepper.
Olive oil
Skinless salmon fillets- Salt
Black pepper
Step 5 of 10
Cook the salmon 4 minutes per side until the flesh is opaque and reaches 63 °C, then lift onto a plate.
- Skinless salmon fillets
What ‘ready’ looks like Step 6 of 10
Add the garlic to the same pan and cook 30 seconds until fragrant.
- Garlic
What ‘ready’ looks like Step 7 of 10
Stir in the crème fraîche, lemon zest and a splash of pasta water and warm to a loose sauce.
Crème fraîche- Lemon
Step 8 of 10
Add the frozen peas to the pasta pot for the last 2 minutes, then drain.
Frozen peas- Linguine
Step 9 of 10
Toss the pasta and peas through the sauce until glossy, adding pasta water as needed.
- Linguine
- Frozen peas
What ‘ready’ looks like Step 10 of 10
Flake the salmon into the pan, fold in the dill and a squeeze of lemon, and finish with black pepper and parmesan.
- Skinless salmon fillets
- Fresh dill
- Lemon
- Black pepper
Parmesan
What ‘ready’ looks like
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.