Lovely garlicky, chilli-y, minty, creamy, salmony pasta.
This is just to-die-for.
Serves: 3 • Prep: 5 mins • Cook: 20 mins • Easy
2 large fresh salmon fillets – you can use smoked salmon for this if you want, just fry it gently
1 onion, finely chopped
1 red chilli, deseeded
1 clove of garlic, crushed or finely chopped
bunch of fresh mint
100ml double cream
teacup of frozen peas
juice of 1 lemon
250-300g linguine or spaghetti
fresh grated parmesan to serve
Boil a large pan of water and add the pasta, cook until al dente (so it still has some bite).
Fry the chilli, garlic and onion gently in olive oil and butter (don’t overheat the oil).
Remove the skin from the salmon and chop into bitesize pieces, add to pan and cook through.
Stir in the cream and lemon juice.
Add sea salt and black pepper.
Add the chopped mint and frozen peas and cook for a further five mins.
Add the cooked pasta and gently stir to mix.
Serve with lots of grated parmesan and an extra squeeze of lemon.
Salmon is delicious simply grilled as it is but this takes it up a whole new level. Always buy good salmon, responsibly produced and organic. Salmon farming is riddled with issues, not just for the fish themselves, and us as consumers, but for the environment. Eat less but better.
Salmon (and its peer, sea trout) is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.
Have this beautiful easy food in your life every day with our eatnaturally meal plans.