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.
Salmon, lemon and herb pasta
INGREDIENTS: 2 x 220g salmon fillets, skin off; 500g fettuccine pasta or similar. For the sauce - makes 1 ½ cups: 1 cup of natural yogurt; 2 tbs of mayonnaise; 1 tbs of lemon zest; ¼ cup lemon juice; ½ bunch chives, finely chopped; salt and pepper
METHOD: Preheat the oven to 195C.
Wrap the salmon in baking paper and alfoil and bake for 20minutes. Allow the salmon to cool and then flake it apart.
Combine all the ingredients for the sauce and season with salt and pepper.
Cook the pasta as directed on the back of the packet in plenty of salted water. Drain the pasta, reserving some of the pasta water. Toss the pasta with enough of the sauce to just cover the pasta. Toss through the flaked salmon and a touch of the hot pasta water to just loosen up the sauce. Serve scattered with more chives and a side salad.
TIPS: Feel free to add shredded chicken instead of the salmon, and wilted baby spinach. You can also use smoked salmon or tinned salmon.
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