This Italian-inspired seafood recipe is quick and easy, perfect for midweek meals. It’s creamy, but it’s light and the lemon adds a delicious zest.
- 375g of dried fettuccine pasta
- 2 tablespoons of olive oil
- 1 tablespoon of drained capers
- 350g boneless skinless salmon fillets, cut into 3-4cm pieces
- 1 red onion, thinly sliced
- 300 ml light cooking cream
- 60g of arugula
- 60g baby spinach
- 2 tablespoons of fresh lemon juice
- 1/3 cup finely chopped fresh continental parsley leaves
- Lemon wedges, for serving
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and return the pasta to the pot.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook capers, stirring, for 1 to 2 minutes or until popping. Use a slotted spoon to transfer to a plate.
- Add the salmon to the pan and cook, turning occasionally, for 3 to 4 minutes or until golden brown. Transfer to the plate.
- Heat 1 tablespoon of remaining oil in the pan over medium-high heat. Cook onion, stirring often, for 5 minutes or until softened. Add the cream. Cook for 2 minutes or until the cream has reduced slightly.
- Stir the pasta, arugula, spinach, lemon juice and half the parsley into the cream mixture. Season. Cook for 1 minute or until heated through. Gently mix the salmon. Sprinkle with capers and the rest of the parsley. Serve with lemon wedges, if using.