400 gr salmon fillets
350 gr spaghetti
300 gr frozen peas
1 tbsp olive oil
100 ml crème fraiche or sour cream, light
1 handful of parsley
Fresh ground black pepper, to taste
Juice of 1 lemon
400 gr salmon fillets
350 gr spaghetti
300 gr frozen peas
1 tbsp olive oil
100 ml crème fraiche or sour cream, light
1 handful of parsley
Fresh ground black pepper, to taste
Juice of 1 lemon
Half-fill a large saucepan with water and bring to the boil. Cook the pasta until al dente or according to the packet instructions.
While that’s cooking, cut the salmon into cubes. Heat olive oil in a frying pan, and add the salmon.Cook for around 5 minutes, until cooked but still moist.
Add the peas, crème fraiche/sour cream and parsley to the pan and cook for 2 more minutes.
Add the pepper and lemon juice; check according to taste. When the pasta is cooked, tip out all the water, and then add it to the pan with the sauce. Toss the spaghetti lightly in the sauce, then serve straight away.
Note: If you do not have enough sauce, add a little more crème fraiche/sour cream.
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