Hot Roast Salmon Linguine

This is a wonderful one-pan luxurious dish – a useful, versatile and delicious recipe, that is ready in the time it takes to cook the pasta.

The incredible Hot Smoked Salmon is simply flaked and stirred with the pasta to warm through.  

Serves 4 as a main course

Ingredients  

2 Hot Roast Salmon Fillets

250g Linguine or pasta of your choice

Juice of a lemon 

100g Greek yoghurt (or you can use cream, creme fraiche or cream cheese)

25g grated parmesan – plus extra for serving 

150g frozen peas (or use frozen or fresh green beans)

3 or 4 handfuls of fresh baby leaf spinach

1 tbsp capers

Lemon wedges to serve

Put a pan of salted water onto boil and warm your pasta dishes.

Put the pasta in and set the timer.  

While the pasta is cooking mix together the parmesan, Greek yoghurt & lemon juice.  

Flake the salmon into bite size pieces.

3 mins before the pasta is ready, add the peas to the pasta water.

Drain the pasta, keeping a little of the water and return to the saucepan. Add the spinach and allow to wilt.

Add the yoghurt mixture and stir through until a creamy sauce is created.  Add the salmon & capers, give everything a good grind of pepper and serve with lemon wedges to squeeze over and extra parmesan.