creamy broccoli and parsley pasta
with pan-seared salmon
- 500g broccoli, trimmed and chopped
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- 4 cloves garlic, crushed
- sea salt and cracked black pepper
- 1 cup (250ml) single (pouring) cream
- 2 teaspoons finely grated lemon rind
- ½ teaspoon dried chilli flakes
- ½ cup flat-leaf parsley, leaves finely chopped
- 400g linguine
- 4 x 200g salmon fillets, halved
- lemon wedges, to serve
- Place the broccoli in a food processor and process until finely chopped. Heat the oil in a large frying pan over high heat. Add the broccoli and garlic and cook for 3 minutes, stirring. Add the salt, pepper, cream, lemon rind, chilli and half the parsley, and cook for a further 3 minutes or until the broccoli is tender.
- While the broccoli is cooking, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Add the pasta and reserved cooking liquid to the broccoli mixture and toss to combine.
- Heat a large non-stick frying pan over high heat. Brush the salmon with oil and cook, skin-side down, for 3 minutes. Turn and cook for a further 2 minutes. Divide the pasta between plates and top with the salmon and lemon wedges. Sprinkle with remaining parsley to serve. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
