Zesty Creole Salmon Fettuccine

Ingredients

2 x 95g cans Tassal roasted Tasmanian tangy lemon & cracked pepper salmon
3 Tbsp olive oil
1 clove garlic, finely chopped
1 lemon, zested & juiced
tsp chives, finely chopped
200g fettuccine, cooked & drained
¼ cup parmesan, shaved

Remove salmon from the can and drain. Heat oil over medium heat in a non-stick frying pan for 2 minutes and sauté the garlic for 1 minute. Stir in salmon, lemon rind and chives. Toss in the drained fettuccine and lemon juice, coat well. Arrange fettuccine into bowls and garnish with shaved parmesan to taste. Drizzle with olive oil if you choose.