Salmon Pasta & Lemon Cream Sauce

• Seafood

  • 800 g Salmon, fresh

• Produce

  • 30 ml Dill, Fresh
  • 1 Garlic clove, whole
  • 1 Lemon, Zest of
  • 1 Lemon, Juice of

• Pasta & Grains

  • 4 portions Fettucine, fresh cooked and drained

• Baking & Spices

  • 2 Salt and freshly-cracked black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 500 ml Cream, Fresh

Found on pomegranatedays.co.za

Description

Ingredients

• 300g – 500 g fresh salmon
• olive oil
• salt and freshly cracked black pepper
• 500 ml (2 C) fresh cream
• 1 whole garlic clove
• finely grated zest of one lemon
• juice of one lemon
• salt and freshly cracked black pepper
• 30 ml (2 T) chopped fresh dill (or Italian Parsley)
• 4 portions fresh fettucine, cooked and drained

Directions

• Place the salmon skin side down on a baking tray that has been sprayed with non-stick spray.
• Sprinkle with olive oil, salt and pepper.
• Bake the salmon for 10 minutes in an oven that has been heated to 180˚C.
• Allow to cool slightly and then remove the skins and flake into large segments with a fork.
• Place the cream and the garlic clove into a saucepan and bring to the boil stirring continuously.
• Reduce the heat and remove the garlic.
• Add the lemon zest.
• Season the sauce to taste with the lemon juice, salt and pepper.
• Continue cooking the sauce over a medium heat until it thickens and coats the back of a spoon.
• Stir in the fresh dill.
• Stir the cream into the hot pasta.
• Toss through the salmon.
• Serve immediately.