Ingredients
9 total- 240 g of skinless salmon fillets
- 200 g of tenderstem broccoli
- 2 tbsp of olive oil
- 180 g of linguine pasta
- 3 garlic cloves, finely chopped
- 5 salad onions, finely sliced
- 200 ml of double cream
- 0.5 tsp of english mustard
- 0.5 lemon, zested
Method
6 stepsStep 1
Preheat oven to 180°C/160°C fan/gas mark 4.
Step 2
Place the salmon fillets and tenderstem broccoli in an ovenproof dish. Season with a pinch of salt and pepper, drizzle with 1 tbsp of the olive oil then cover with foil and bake in oven for 20 mins. Once cooked, set the broccoli aside and gently flake the salmon apart with a fork.
Step 3
In a pot of boiling salted water, cook the linguine for 10 mins or until al dente. Drain the pasta but reserve a few tablespoons of the pasta water for later use.
Step 4
In a large frying pan over a medium heat, add the remaining olive oil and lightly fry the garlic and salad onions for 2 mins.
Step 5
Add the double cream, mustard, lemon zest, 2 tbsp of pasta water, 1 tsp sea salt and ½ tsp coarse black pepper and mix together well. Add the broccoli and flaked salmon, mix together gently to avoid breaking down the salmon flakes further, and cook for a further 2 mins.
Step 6
Serve into two pasta bowls and enjoy.