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Salmon Pasta Salad w Creamy Lemon & Dill




Source of Recipe


Sainsbury's


List of Ingredients




Ingredients
for the pasta salad:
300g pack skinless boneless salmon fillets
250g dried conchiglie pasta shells
300g tub Sainsbury’s fresh creamy lemon & dill sauce
salt and freshly ground black pepper
to garnish:
2 lemons, zest of 1 and 1 cut into wedges
50g pack wild rocket
250g pack cherry tomatoes, quartered


Recipe



1. Fill a shallow pan with 2cm of water. Heat gently until simmering, then add the salmon fillets. Poach the fish fillets over a very low heat for 10 minutes, until they are cooked through and flake easily. Remove the fish from the water and leave to cool, then skin and flake into large chunks.

2. Meanwhile, cook the pasta shells in plenty of boiling, lightly salted water for 10-12 minutes. Drain, then refresh in cold water.

3. Gently stir the salmon flakes and lemon and dill sauce through the cooked pasta. Season to taste.

4. Garnish with the lemon zest and wedges and serve with the wild rocket and cherry tomatoes.









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