Tuscan Salmon Linguine with Lemon Cream Sauce

This is the perfect midweek supper – delicious salmon in a creamy sauce.

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0.0 min
Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
0.5 min
Finely chop the rosemary and garlic.
2.0 min
Chop the tomato into large pieces.
3.0 min
Juice the lemon and reserve the correct amount*.
4.0 min
Add the pasta and cook until al dente (6-7mins).
4.5 min
In a frying pan, add the olive oil and heat over medium-high heat.
5.5 min
Season the salmon with salt and pepper.
6.0 min
Add the salmon skin side down to the pan and sprinkle with rosemary.
8.0 min
Turn the salmon over and continue to cook through.
10.0 min
Remove the salmon from the pan and set aside.
10.5 min
Add the garlic and tomatoes and cook until the tomatoes begin to soften.
12.0 min
Add the chicken stock, lemon juice (to taste) and cream.
13.0 min
Drain the pasta.
13.5 min
Add the pasta to the sauce and stir through.
14.5 min
Flake the salmon using a fork into the pasta and stir through.
16.0 min
Distribute the pasta among serving plates and garnish with parmesan.