Salmon and Zucchini Linguine

    25 minutes

    As well as being visually appealing this dish is very healthy. Serve with bread and salad to round out the meal.

    3 people made this

    Serves: 4 

    • 400g salmon fillet, skinned
    • grated zest and juice of 1 lemon
    • 2 tablespoons chopped fresh dill
    • 350g linguine
    • 250g carrots, cut into thin sticks
    • 250g zucchini, cut into thin sticks
    • 1 teaspoon canola oil
    • 1/3 cup (85g) plain low-fat yogurt
    • salt and pepper
    • 1 lemon, cut into wedges

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the refrigerator for at least 10 minutes.
    2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.
    3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes or until the fish is firm and just cooked.
    4. Add the reserved marinade and the yogurt to the salmon and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
    5. Drain the pasta and vegetables and transfer them to a serving dish or to individual plates. Add the salmon mixture and serve with lemon wedges.

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