Creamy broccoli and parsley pasta with pan-seared salmon (above)
Serves 4
500g broccoli, trimmed and chopped
1 tbsp extra virgin olive oil, plus extra for brushing
4 cloves garlic, crushed
Sea salt and cracked black pepper
250ml single pouring cream
2 tsp finely grated lemon rind
½ tsp dried chilli flakes
Handful flat-leaf parsley, leaves finely chopped
400g linguine
4 x 200g salmon fillets, halved
Lemon wedges, to serve
1 Place the broccoli in a food processor and whizz 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.
2 While the broccoli is cooking, cook the pasta in a large pan of salted boiling water for 6-8 minutes or until al dente. Drain, reserving 250ml of the cooking liquid. Add the pasta and reserved cooking liquid to the broccoli mixture and toss to combine.
3 Heat a large nonstick 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.
4 Divide the pasta between plates and top with the salmon and lemon wedges. Sprinkle with remaining parsley to serve.
