Quick spring salmon pasta with lemon cream sauce

Step 1

Cook pasta in a large saucepan of boiling salted water following packer instructions until al dente, adding asparagus, broad beans, sugar snaps and snow peas for the last 2 minutes of cooking. Drain.

Step 2

Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add salmon. Cook for 4 minutes each side or until cooked as desired. Transfer to a plate. Stand 2 minutes. Coarsely flake.

Step 3

Melt butter in same frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add lemon rind and wine. Simmer, uncovered, for 2 minutes or until wine has reduced by half. Add cream. Bring to a simmer. Add pasta, vegetables and dill. Cook until heated through. Stir in salmon and lemon juice. Serve sprinkled with lemon zest.