Quick Spring Salmon Pasta With Lemon Cream Sauce

By Amira Georgy

Cooking Quick spring salmon pasta with lemon cream sauce step by step details? If you are looking cooking tips for Quick spring salmon pasta with lemon cream sauce you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Twirl your fork around this delicious salmon pasta dish cooked in a herb and lemoninfused cream sauce.

All you have to do is throw all your ingredients of Quick Spring Salmon Pasta With Lemon Cream Sauce

  1. 300g dried linguine pasta
  2. 1 bunch asparagus, trimmed, cut into 4cm lengths
  3. 1/2 cup frozen broad beans, thawed, podded
  4. 100g sugar snap peas, trimmed, halved lengthways
  5. 100g snow peas, trimmed, halved lengthways
  6. 1 tablespoon extra virgin olive oil
  7. 4 x 200g boneless salmon fillets without skin
  8. 40g butter
  9. 4 garlic cloves, crushed
  10. 2 teaspoon grated lemon rind
  11. 1/2 cup dry white wine
  12. 300ml light cream for cooking
  13. 2 tablespoons chopped fresh dill
  14. 2 tablespoons lemon juice
  15. Lemon zest, to serve

The instruction how to make Quick Spring Salmon Pasta With Lemon Cream Sauce

  1. Cook pasta in a large saucepan of boiling salted water following packer instructions until al dente, adding asparagus, broad beans, sugar snaps and snow peas for the last 2 minutes of cooking. Drain.
  2. Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add salmon. Cook for 4 minutes each side or until cooked as desired. Transfer to a plate. Stand 2 minutes. Coarsely flake.
  3. Melt butter in same frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add lemon rind and wine. Simmer, uncovered, for 2 minutes or until wine has reduced by half. Add cream. Bring to a simmer. Add pasta, vegetables and dill. Cook until heated through. Stir in salmon and lemon juice. Serve sprinkled with lemon zest.

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