creamy salmon linguine
Prep: 5min | Cooking: 20min
150g salmon filet
2 tbsp butter
1 garlic clove, minced
1/2 cup milk
100g frozen peas
1 tbsp chopped parsley
1/2 cup grated hard yellow cheese
In a wide pan where the linguine will fit lengthways, melt 1 tbsp butter on medium-high heat. Season salmon with salt and pepper, and fry in the butter. Start shredding it about 3-5 min into frying so it cooks faster, and then remove onto a plate.
Add the remaining 1 tbsp butter to the pan, and fry the garlic until fragrant.
Add 2 cups water, the milk, 1 tsp salt, and the frozen peas. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 7-8 min covered, then uncover again for the remaining 2-3 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the parsley, cheese, and season with salt and pepper. Return the salmon to the pan, and mix to combine.