Salmon Linguine


  • 2x 105g

    Sealord Skinless & Boneless Pink Salmon, drained

  • 200g

    linguine pasta

  • rice bran oil, for frying

  • 3 tsp

    garlic, crushed

  • 2

    spring onions, finely sliced

  • 1 tbsp


  • 1 punnet

    cherry tomatoes, halved

  • 200g

    lite crème fraiche

  • 50ml


  • 2 handfuls

    rocket lettuce

  • 1

    zest of lemon

  • 1/2

    lemon, juiced


  1. Cook the linguine according to packet instructions.
  2. While the pasta is cooking, heat the rice bran oil over a medium heat, then sauté garlic and spring onions and capers for 1 minute.
  3. Add the Salmon, crème fraiche, water, lemon zest and juice, cherry tomatoes and watercress.
  4. Cook for a further minute and remove from the heat.
  5. Drain the pasta and toss with the Salmon mixture and serve.