Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots and garlic. Halve the cherrytomatoes. Grate the Parmesan.
2 Bake salmon
Place the salmonfillet into an oiled baking dish, skin side up. Add a splash of water. Bake in the oven for 15 min until the salmon is cooked, but still juicy and slightly pink in the middle. Remove and discard the skin (it should peel off easily). Season with salt and pepper.
3 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
4 Start sauce
Heat a pan over a medium heat with a drizzle of oliveoil. Once hot, add the shallots, garlic and cherrytomatoes and cook with a pinch of salt for 3 min. Add the chickenstockcube, measuredwater, cookingcream and greenpeas. Simmer for 3 min.
5 Finish sauce
Remove the pan from the heat and fold in the Parmesan (reserve some for garnish). Season with a generous squeeze of lemon juice. Check the seasoning.
Flake the baked salmon into chunks. Carefully fold the drained linguine and salmon chunks into the sauce. Divide the lot among plates and garnish with the remaining Parmesan and lemon wedges.