This creamy-yet-light salmon pasta dish is a delightful meal. Source: Getty Images
This Italian-inspired seafood recipe is quick and easy, perfect for midweek meals. It’s creamy, but it’s light and the lemon adds a delightful zest.
Serves 4.
Ingredients
375g dried fettuccine pasta
2 tbsp olive oil
1 tbsp drained baby capers
350g skinless boneless salmon fillets, cut into 3-4 cm pieces
1 red onion, thinly sliced
300ml light cooking cream
60g rocket
60g baby spinach
2 tbsp fresh lemon juice
1/3 cup finely chopped fresh continental parsley leaves
Lemon wedges, to serve
Method
Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return pasta to the saucepan.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook capers, stirring, for 1-2 minutes or until they burst. Use a slotted spoon to transfer to a plate.
Add salmon to the pan and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to the plate.
Heat remaining 1 tablespoon oil in the frying pan over medium-high heat. Cook onion, stirring often, for 5 minutes or until softened. Add cream. Cook for 2 minutes or until the cream reduces slightly.
Stir the pasta, rocket, spinach, lemon juice and half the parsley into the cream mixture. Season. Cook for 1 minute or until heated through. Gently toss through the salmon. Sprinkle with capers and remaining parsley. Serve with lemon wedges, if using.