Creamy Salmon and Courgette Linguini

Recipe from: 30 August 2010

Ingredients 9
Servings 1
Minutes 5 mins


Serving Change
  • 1
    punnet courgettes (about 300g), sliced
  • 2
    garlic cloves, finely sliced
  • 300
    chicken/vegetable stock
  • 3
    low fat cream cheese
  • 2
    pink salmon
  • 1/2
    lemon, juiced
  • Salt and black pepper to serve
  • 500
    cooked linguini
  • Chopped chillies, grated pecorino and fresh Italian parsley to serve


5 mins
In a large saucepan, fry the courgettes in some olive oil until the edges start to brown and they start to soften.
Add the garlic and fry for another minute before adding the chicken stock and cream cheese.
Allow to simmer gently for 5 minutes.
Add the salmon, lemon juice and season to taste.
Serve over the cooked linguini and top with some grated pecorino, sliced chillies and fresh parsley.

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Read more on: fish/seafood  |  shallow-fry

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