Salmon and watercress linguine
- April 2010
- Serves 4
- Hands on time 20 minutes
This salmon pasta recipe makes an ideal spring or summer dish that’s great for entertaining. Salmon and watercress compliment each other beautifully.
Love the combination of these ingredients? Try our quick salmon with watercress sauce recipe, too.
- 30.3g (11.6g saturated)
- 2 salmon fillets, with skin
- 400g linguine
- 1 tbsp olive oil, plus extra for drizzling
- Knob of butter
- 2 shallots, finely sliced
- 2 bunches watercress, a handful reserved for garnish
- 100ml double cream
- Grated zest of 1 lemon, plus a squeeze of juice
- Place the salmon fillets in a pan and cover with cold water. Bring to the boil, cover with a lid, then remove from the heat and set aside for 5-6 minutes. Use a slotted spoon to lift the cooked fillets from the pan. Skin them and set aside.
- Cook the pasta according to the packet instructions until al dente. Drain and toss with 2 tbsp of the cooking water and a drizzle of oil.
- Meanwhile, heat the oil and butter in a frying pan and cook the shallots over a medium heat for 5 minutes, until soft. Place in a food processor with the watercress and cream, and blitz until you have a smooth sauce.
- Return the sauce to the pan with the lemon zest and juice. Season. Gently warm through, then pour the sauce over the hot pasta and flake in the salmon. Garnish with the remaining watercress and serve.
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