2 x salmon filets (180g)
Salt
Pepper
1 tablespoon olive oil
2 shallots – finely chopped
100ml fish stock
1 lemon – juice and half of the zest
50g butter
2 tablespoon fresh parsley finely chopped
100g linguine – boiled in hot salted water
50ml single cream

METHOD

Season the salmon with the salt and pepper.

Heat the oil in a frying pan and fry the salmon skin side down first for about 2 minutes. Turn the salmon and cook for 1-2 minutes then remove the salmon and put to one side.

Fry the shallots in the frying pan until softened and pour in the stock, simmer and reduce by half.

Place lemon juice, zest and cream into pan and simmer for one minute before adding the parsley and butter.

Mix in the cooked pasta and cover with the sauce.

Serve on a warmed plate and place the salmon on top.

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