serves / makes 4
25 prep time
25 mins cooking time
Description
This is a fairly quick dinner you can through together during the week when everyone is super busy. The sauce is made from a combination of dairy free cream and stock so it’s not too creamy but creamy enough if that makes sense! I’ve also given the sauce a nice fresh taste by stirring through some lemon juice, this also compliments the salmon perfectly.
Enjoy!
Fx
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons gluten free plain flour
- salt and pepper for seasoning
- 4 salmon steaks
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 225g gluten free pasta
- 175ml vegetable stock
- 120ml dairy free cream
- large handful fresh parsley
Method
- Microwave the salmon steaks for 3 minutes
- Remove the skin and flake into chunks
- Cook the pasta per the instructions on the packet
- In a large shallow pan heat the olive oil and garlic
- Add the flaked salmon and sprinkle over the flour
- Season with salt and pepper
- Stir in the stock, lemon juice and dairy free cream
- Simmer for 10-15 minutes until thickened
- Stir through the cooked pasta
- Serve topped with the fresh parsley