Search

Salmon and dill linguine

(333 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Salmon and Dill Linguine
Salmon and Dill Linguine
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

This quick salmon pasta dish is so simple to make, yet full of flavour from the lemony almond and dill paste. Delicious!

Ingredients

  • 3 salmon fillets
  • Small knob butter
  • 80g (3oz) dill
  • 50g (2oz) skinless almonds
  • 1 garlic clove
  • 4tbsp olive oil
  • Zest of 1 lemon, juice of ½ lemon
  • 300g (11oz) linguine

Want to cheat? Swap the paste for interesting pesto flavours such as fennel.

Method

  1. Season the salmon, dot with butter and loosely wrap in tin foil. Place on a baking tray and cook at 180°C (350°F, gas mark 4) for 12-15 mins, depending on the thickness of the fillets. Take out of the oven and remove skin. Flake the flesh into large chunks.
  2. In a food processor, whizz together the dill, almonds, garlic and olive oil until a paste (or finely chop by hand). Add the lemon zest and juice, stir and season.
  3. Cook the linguine according to packet instructions. Drain, reserving 2tbsp of the cooking water. Stir the cooking water through the linguine along with the paste and salmon flakes.

Your rating

Average rating

  • 3
(333 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99