Salmon, runner bean & herb linguine

This is a great dish to celebrate the end of the Summer. The evenings are still warm and this is the perfect meal to enjoy sitting outside whilst taking in the last of the light Summer nights. Runner beans are plentiful right now and add great flavour and colour.

30 mins

4

Easy

• 2x Field & Flower salmon fillets
• 2 garlic cloves, crushed
• 25g dill, finely chopped
• 25g flat leaf parsley, finely chopped
• 200g runner beans, sliced diagonally
• 500g fresh linguine
• 3tbsp crème fraiche
• 25g parmesan, grated
• Zest of 1 lemon
• Olive oil
• Sea salt & freshly ground black pepper

1. Preheat your oven to 180°C/Gas 4. Place the salmon in a roasting dish and bake for 15 minutes.

2. Remove the salmon from the oven and take off the skin, set aside.

3. Bring a large pan of water to the boil, add a pinch of salt and the linguine. Cook for 3 minutes and then add the sliced runner beans to the pan and cook for a further 2 minutes.

4. Drain the linguine and beans and transfer back to the pan. Coat with a generous serving of olive oil.

5. In a frying pan, place a glug of olive oil, crushed garlic and lemon zest, cook on a low heat for 2 minutes, making sure not to burn the garlic. Add this to the linguine.

6. Flake the cooked salmon into the pasta and add the herbs, crème fraiche and parmesan. Season to taste and mix well.