Seared Salmon & Creamy Vegetable Fettuccine

METHOD

Step 1

Bring a large pot of water to the boil, and cook fettuccine for 10-12 minutes, or until just cooked. Drain.

Step 2

Meanwhile, remove skin from salmon portions and cut into 2-3 cm dice. Heat a large frying pan over medium heat. Add half the oil and cook the salmon pieces 2-3 minutes each side until well seared. Set aside.

Step 3

Add remaining oil to the pan and cook zucchini slices until well seared. Add cherry tomatoes and garlic, cook for a further minute. Set aside.

Step 4

Add sour cream and stock to the pan. Bring to the boil, reduce heat and stir in the cooked pasta. Fold in the salmon pieces, zucchini, tomatoes, spinach and dill, gently tossing to coat the pasta. Divide amongst serving plates and season to taste.

Ingredients

400 g fettuccine pasta 

1 tbsp olive oil 

Tassal Salmon Family Bundle 460g

2 small zucchini, thinly sliced 

150 g cherry tomatoes, halved 

2 cloves garlic, finely chopped 

⅓ cup sour cream 

½ cup water or chicken stock 

40 g baby spinach leaves 

2 tsp finely chopped dill 

Salt flakes and freshly ground black pepper, to serve