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Creamy salmon piccata pasta

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Quick and easy, this creamy-yet-light salmon pasta is the ultimate midweek dinner idea.

10 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

  • 120g baby spinach

  • 2 tbsp fresh lemon juice

  • 1/3 cup finely chopped fresh continental parsley leaves

  • Lemon wedges, to serve (optional)

5 Method Steps


  • Step 1

    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return the pasta to the pan.

  • Step 2

    Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook the capers, stirring, for 1-2 minutes or until they ‘burst’. Use a slotted spoon to transfer to a plate.

  • Step 3

    Add the salmon to the pan and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to the plate.

  • Step 4

    Heat the remaining 1 tablespoon oil in the frying pan over medium-high heat. Cook the onion, stirring often, for 5 minutes or until softened. Add the cream. Cook for 2 minutes or until the cream reduces slightly.

  • Step 5

    Stir the pasta, 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.
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Image by Vanessa Levis

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