Salmon and dill linguine

Salmon and dill linguine

This quick salmon pasta dish is so simple to make, yet full of flavour from the lemony almond and dill paste. Delicious!


  • 3 salmon fillets
  • Small knob butter
  • 80g (3oz) dill
  • 50g (2oz) skinless almonds
  • 1 garlic clove
  • 4tbsp olive oil
  • Zest of 1 lemon, juice of ½ lemon
  • 300g (11oz) linguine


  • Season the salmon, dot with butter and loosely wrap in tin foil. Place on a baking tray and cook at 180°C (350°F, gas mark 4) for 12-15 mins, depending on the thickness of the fillets. Take out of the oven and remove skin. Flake the flesh into large chunks.
  • In a food processor, whizz together the dill, almonds, garlic and olive oil until a paste (or finely chop by hand). Add the lemon zest and juice, stir and season.
  • Cook the linguine according to packet instructions. Drain, reserving 2tbsp of the cooking water. Stir the cooking water through the linguine along with the paste and salmon flakes.
  • Source:

    Main-course Recent