• 300g chickpea pasta
• 2 salmon fillets
• 1 teaspoon dried dill or 1 tbsp fresh dill
• 1 tablespoon oil
• 1/4 tsp chilli flakes
• 2 garlic cloves, finely chopped or minced
• 2 shallots, finely chopped
• 150ml fish stock
• 50mls wine
• 250ml low fat creme fraiche
• 150g spinach/rocket
• 300g raw king prawns
• Zest of half a lemon
• Fresh dill (optional)
• Sprinkle of chilli flakes (optional)
• Lemon wedges to serve
METHOD
1. Cook the pasta according to the packet instructions. Drain and set aside, keeping some pasta water aside for later
2. Preheat the oven to 180°C (360°F). Place the salmon fillets on a piece of foil, sprinkle with dried dill, and loosely wrap the foil. Bake in the oven for 15 minutes
3. While the fish is cooking, prepare the sauce. Gently fry garlic and shallots in 1 tablespoon of oil until soft
4. Add the stock and wine to the shallots and simmer for 4/5 minutes to reduce. Remove from heat and stir in the creme fraiche and lemon zest. Season with salt, pepper, and a little lemon juice if needed. Adjust the sauce thickness if needed
5. Return the pan to low heat, add raw prawns, and cook until they turn pink. Remove from heat until the salmon and pasta are ready
6. Flake the cooked salmon into the sauce, discarding any skin stuck to the foil. Add the cooked linguine to the pan
7. Add a couple of ladles of pasta water and use tongs to mix the pasta into the sauce. Add more water to loosen the sauce if necessary
8. Return the pan to low heat, stir in fresh dill and chilli flakes. Avoid boiling
9. Serve immediately with lemon wedges.
