Lunch · Dinner · Modern British
Lemony salmon & broccoli pasta
Big flakes of roast salmon and tender broccoli in a light, lemony crème fraîche sauce.
- Start to finish
- 30 min
- Hands-on
- 18 min
- In the fridge
- 2 days
- Freezes
- Not well
PescatarianContains gluten, dairy, fish
Ingredients
4 portions- 4Salmon fillets
- 2 tbspOlive oil
- 1 headBroccoli
- 2 clovesGarlic, crushed
- 1Lemon
- 350gLinguine
- 300mlHalf-fat crème fraîche
- 1 tbspCapers
Plus salt, pepper and water.
Method
- 1
Heat the oven to 200C (180C fan) and put a big pan of salted water on to boil. Lay the salmon skin-side down on a lined tray, rub with 1 tbsp of the oil and season.
- 2
Roast for 12 to 15 minutes, until the salmon is opaque in the middle and flakes easily.
15 min, mostly hands-off
- 3
Meanwhile, cut the broccoli into small florets and slice the stalk. Crush the garlic, and zest and juice the lemon.
- 4
Cook the linguine for 10 minutes, adding the broccoli for the last 3. Scoop out a mugful of the water, then drain.
12 min, mostly hands-off
- 5
Warm the rest of the oil in the empty pan over a low heat and let the garlic sizzle for a minute. Stir in the crème fraîche, lemon zest and juice and the capers, then add the linguine, broccoli and a splash of the water and toss. Flake in the salmon in big pieces, leaving the skin behind, and fold gently. Season with plenty of black pepper.
On the day
Warm, with extra black pepper and a squeeze of lemon. For lunch it is good cold, or microwave gently with a splash of water until piping hot.
Cook’s tip
Crème fraîche can split if it boils hard. Keep the pan on a low heat and let the hot pasta do the rest.