3 salmon fillets
small knob butter
75g (3oz) dill
50g (2oz) skinless almonds
1 garlic clove
4tbsp olive oil
zest of 1 lemon, juice of 1/2
300g (10oz) linguine
1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Season the salmon, dot with butter and wrap loosely in foil. Place on a baking sheet and cook for around 12 minutes, depending on the thickness of the fillets. Take out of the oven and remove the skin. Flake the flesh into large chunks.
2 In a food processor, whizz together the dill, almonds, garlic and olive oil to form a paste (or finely chop by hand). Add the lemon zest and juice, stir and season.
3 Cook the linguine according to the pack instructions. Drain, reserving 2tbsp of the cooking water. Stir the cooking water through the linguine along with the paste and salmon flakes. Serve immediately.
Per serving: 638 calories, 33g fat (5g saturated), 58g carbohydrates
Tip: Make it quicker - swap the paste for pesto.
Salmon and Dill Linguine