Creamy salmon fettuccine
- 200g fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 x 120g salmon fillets
- 1 small red onion, diced
- 1 cup broccoli florets
- 1 bunch asparagus, cut into quarters lengthways
- ½ cup frozen peas
- ¾ cup light cream cheese
- 2 tablespoons capers
- 2 tablespoons fresh dill
- ½ lemon, zested, to serve
1 Cook pasta al dente according to packet instructions. Drain, reserving ½ cup pasta water.
2 Meanwhile, heat half the oil in a large frying pan over high heat. Add fish and sear for 2 minutes each side. Transfer to a plate and allow to cool slightly. Using a fork, flake fish and set aside.
3 Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 1 minute. Add broccoli, asparagus and peas and cook, stirring, for
5 minutes or until tender.
4 Add cream cheese, capers and reserved pasta water and cook, stirring, for 2–3 minutes or until mixture is combined and sauce-like. Reduce heat to low. Add pasta, dill and salmon flakes and cook, folding to combine, for 2 minutes or until warmed through. Divide pasta among four serving bowls and Serve topped with lemon zest.
Keep frozen vegetables in the freezer and add to meals for an easy and convenient way to boost your vegie intake.
Nutrition Info (per serve)
Total fat 22.6g
–Saturated fat 5.3g
Dietary fibre 6.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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