Salmon Linguine

Salmon, salty capers, cherry tomatoes and tangy lemon is a winning flavour combo for any occasion - plus it is a great omega 3 source.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 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

    capers

  • 1 punnet

    cherry tomatoes, halved

  • 200g

    lite crème fraiche

  • 50ml

    water

  • 2 handfuls

    rocket lettuce

  • 1

    lemon, zest and juice

Directions

  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.

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Nutritional Information*

(per serve) | (per 100g)

3700kJ

Energy

39.3g

Protein

42.9g

Total Fat

26.5g

Saturated fat

476mg

Sodium

212.5mg

EPA

297.5mg

DHA

79.7g

Total Carbohydrate

8.6g

Sugar

*Nutrition figures are averages only.

786kJ

Energy

9.1g

Total Fat

5.6g

Saturated fat

101mg

Sodium

45.2mg

EPA

63.3mg

DHA

16.9g

Total Carbohydrate

1.8g

Sugar

*Nutrition figures are averages only.