Main Course
Creamy Salmon & Prawn Pasta With Lemon & Chilli
A luscious seafood medley
Ingredients
- 300 g chickpea pasta
- 2 salmon fillets
- 1 tsp dried dill or 1 tbsp fresh dill
- 1 tbsp oil
- 1/4 tsp chilli flakes
- 2 garlic cloves finely chopped or minced
- 2 shallots finely chopped
- 150 ml fish stock
- 50 ml white wine
- 250 ml low fat creme fraiche
- 150 g spinach/rocket
- 300 g raw king prawns
- Zest of half a lemon
- Fresh dill optional
- A sprinkle of chilli flakes optional
- Lemon wedges to serve
Method
- Cook the pasta according to the packet instructions. Drain and set aside, keeping some pasta water aside for later.
- Preheat the oven to 180°C. Place the salmon fillets on a piece of foil, sprinkle with dried dill, and loosely wrap the foil. Bake in the oven for 15 minutes.
- While the fish is cooking, prepare the sauce. Gently fry garlic and shallots in 1 tablespoon of oil until soft.
- Add the stock and wine to the shallots and simmer for 4/5 minutes to reduce. Remove from heat and stir in the creme fraiche and lemon zest. Season with salt, pepper, and a little lemon juice if needed.
- Adjust the sauce thickness if needed.
- Return the pan to low heat, add raw prawns, and cook until they turn pink. Remove from heat until the salmon and pasta are ready.
- Flake the cooked salmon into the sauce, discarding any skin stuck to the foil. Add the cooked linguine to the pan. Add a couple of ladles of pasta water and use tongs to mix the pasta into the sauce. Add more water to loosen the sauce if necessary.
- Return the pan to low heat, stir in fresh dill and chilli flakes. Avoid boiling.
- Serve immediately with lemon wedges.
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