Salmon Linguine

Name: Salmon Linguine
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 270 g Boneless Salmon Fillets; 150 g Linguine Pasta; 125 g Asparagus Tips; 300 ml Half Fat Creme Fraiche; 1 Knorr Garlic Flavour Pot; Mixed Herbs

Rachel Falla @cook_5115127

Liverpool

Creamy salmon pasta, great freshly cooked or cold the next day!

Rachel Falla @cook_5115127

Liverpool

Creamy salmon pasta, great freshly cooked or cold the next day!

Saved

Ingredients

30 mins

2 servings

270 gBoneless Salmon Fillets
150 gLinguine Pasta
125 gAsparagus Tips
300 mlHalf Fat Creme Fraiche
1Knorr Garlic Flavour Pot
Mixed Herbs

Saved

Steps

30 mins

1

Preheat oven 180C. Wrap salmon in lightly oiled foil and cook for 20mins.
2

In the meantime, cook pasta according to instructions and boil asparagus for 5mins.
3

Add the Creme Fraiche, garlic pot and a sprinkle of mixed herbs in a small pan and stir gently over low heat for a few minutes until smooth and sauce-like.
4

Remove salmon from oven to cool. Drain pasta and asparagus and return to pan. Mix sauce with pasta and serve.
5

Tear salmon apart with two forks, and add to pasta.
6

Enjoy!