Creamy Lemon Cajun Salmon Pasta
This works equally well with chicken, but using salmon is definitely my favourite! If you're local to Scotland - check out my 'About' page for a fishmonger discount that ships across the Central belt of Scotland.
Ingredients
- 500 g salmon or approx 2 fillets
- 1 lemon zest & 2 tablespoon juice
- 280 g fusilli
- 1 onion
- 3 cloves garlic
- 1 chicken stock pot or 1 heaped tablespoon of bullion stock powder or 1 chicken stock cube (crumbled)
- 250 ml white wine
- 1 teaspoon mixed herbs
- 1 teaspoon dijon mustard
- 1 tablespoon Cajun spice
- 200 ml double cream
- 50 ml pasta water keep this from your drained pasta
Instructions
- Grate 1 lemon zest over 500 g salmon, sprinkle with salt & pepper, and cook in air fryer or oven (at 200C) for approx 10-12 minutes
- Soften 1 onion in olive oil in a pan, then add 3 cloves garlic (chopped) and cook for 1 minute
- Add 250 ml white wine, 1 teaspoon mixed herbs, 1 teaspoon dijon mustard, 1 tablespoon Cajun spice, 2 tablespoon lemon juice and 1 chicken stock pot (or bullion powder) and cook on high heat until wine reduces down by half
- Cook 280 g fusilli in salted boiling water until al dente
- Add 200 ml double cream, 50 ml pasta water and flaked cooked 500 g salmon into the pan, stir to combine and simmer for a few minutes
Nutrition
Calories: 828kcalCarbohydrates: 74gProtein: 47gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 167mgSodium: 207mgPotassium: 1272mgFiber: 5gSugar: 7gVitamin A: 2231IUVitamin C: 24mgCalcium: 118mgIron: 4mg
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