Salmon, lemon and herb pasta
Forget creamy heavy sauces full of fats, this is a delicious lighter style sauce that is quick to put together and requires absolutely no cooking. You can also use this for a dressing on salads, fish or chicken. Make this up and keep it in the fridge to also use as a spread on sandwiches or in wraps.
- 2 x 220g Salmon fillets, skin off
- 500g fettuccini pasta or similar
Makes 1-1/2 cups
- 1 cup of natural yoghurt
- 2 tablespoons of mayonnaise
- 1 tablespoon of lemon zest
- 1/4 cup lemon juice
- 1/2 bunch chives, finely chopped
- Salt and pepper
Preheat the oven to 195c
Cook the pasta as directed on the back of a packet in plenty of salted water. Drain the pasta reserving some of the pasta water.
Feel free to add shredded chicken instead of the salmon, and wilted baby spinach, you can also use, smoked salmon or tinned salmon.