Salmon and dill linguine Recipe

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serves:

4

Skill:

easy

Total Time:

00:00

Prep:

00:00

Cooking:

00:25

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

Method

  • 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.

  • 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.

  • 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.

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Top Tip

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

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