Preparation time: 10 minutes
Cooking time: 20 minutes
Quick, easy and satisfying.
300g salmon fillets, skinned and boned
100ml thickened cream
500g linguine (dry)
½ sprig fresh dill
2 bunches broccolini
2 cloves garlic
1 tsp butter
1 tsp olive oil
¼ tsp salt
Steam the salmon until it changes colour (this will only take a few minutes). Remove from the heat and set aside.
Pull off the fine strands of dill and discard the thicker stalks. Set aside.
Peel and finely slice the garlic. Cut the lemon into eight wedges.
Bring a large pot of salted water to the boil on a back burner, and add the linguine and the broccolini. Stir occasionally to stop the pasta sticking.
Meanwhile, heat a large saucepan and melt the butter along with the olive oil. Add the garlic to the butter; as soon as you start to smell the fragrance of the garlic (don’t let it burn), pour in the cream and stir. Lower the heat and simmer for a while to let the sauce thicken.
Check to see when the linguine is done; you don’t want to overcook it. Fish out a strand of linguine with a slotted spoon and taste it; if it has softened but still retains some firmness, it’s time to drain it. The broccolini will be done at the same time.
The salmon will have cooled down by this point; chop it roughly and crumble it over the sauce and mix well. Turn off the heat and add the dill.
Serve the linguine and broccolini together on each diner’s plate, and pour the sauce over the top. Serve with a wedge of lemon on the side as a garnish.