Salmon pasta

Italian 20 Mins Prep · 40 Mins Cook

1. Cook the pasta according to packet instructions. Drain and keep warm.
2. Meanwhile, heat the butter and 1 tablespoon olive oil in a heavy-based saucepan over a medium-low heat.
3. Mince the garlic cloves. Zest and juice the lemon. Add the garlic and lemon zest to the pan and sauté for 4 minutes or until the garlic is soft. Increase the heat to high. Add the stock and bring to a simmer. Cook for 10-12 minutes or until reduced slightly.
4. Season the salmon fillet with seafood rub, salt and black pepper.
5. In a separate pan, heat 1 tablespoon olive oil over a medium-high heat and sear the seasoned salmon fillet for approx. 3-4 minutes on each side, or until it's cooked to your liking. Remove from salmon from the pan and set aside.
6. Add cream and lemon juice to the saucepan with the simmering stock. Season with salt and freshly ground black pepper and stir to combine. Toss the cooked linguine through the creamy sauce.
7. When ready to serve, divide the linguine among serving bowls. Break the seared salmon fillet into chunks and distribute over the linguine in each bowl.
8. Sprinkle with roughly chopped parsley and extra freshly ground black pepper for added flavour.

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