Cut the salmon into chunks and place in a dish. Add the lemon zest and juice, and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the fridge for at least 10 minutes.
Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the courgettes 1 minute later.
Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes, or until the fish is firm and just cooked.
Add the reserved marinade and the crème fraîche to the salmon, and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates. Add the salmon mixture, garnish with fresh dill, if liked, and serve with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 685 (100%)|
|Amt Per Serving||% DV|
|Total Fat 109g||145 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 90.8mg||28 %|
|Sodium 126.1mg||4 %|
|Potassium 585.5mg||15 %|
|Total Carbohydrate 73.1g||21 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 67.1g|
|Protein 32.8g||47 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 685
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!