Pappardelle with salmon and lemony pea-and-dill dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1⁄2 x 250 g packet pappardelle, cooked al dente
2 T olive oil
6 Norwegian salmon steaks
100 g mangetout
100 g petit-pois peas
salt, to taste
6 Hass avocados, peeled and cut into chunks
For the dressing, mix:
1/2 cup olive oil
1 x 20 g punnet dill, roughly chopped
1⁄4 cup Italian parsley, tightly packed
2 garlic cloves, crushed
sea salt and freshly ground black pepper, to taste
3 lemons, zested and juiced

Cooking Instructions

1. In a bowl, toss the dressing with the cooked pasta. Heat a pan until hot and add the olive oil. Place the salmon steaks in the pan skin side down and cook until the skin is golden and crispy (about 3 minutes).
2. Add the mangetout and petit-pois to the pan, turn the salmon over and fry for a further 2 minutes. Season to taste.
3. Tip the salmon, peas and avocado into the pasta and gently fold together. The salmon may break into large chunks. Serve immediately.

Find more seafood recipes here.