Salmon and prawn linguine with mushrooms,coriander and spiralized courgette
Print Pin
0 from 0 votes

Salmon and Prawn Linguine with chilli, coriander and spiralized courgette

A lighter linguine with added spiralized courgette, served with prawns, chilli and coriander
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Debbie

Ingredients

  • 2 boneless Salmon fillets
  • 3 tbsp Olive Oil
  • 1 tsp ground Coriander
  • Salt and pepper
  • 200 g linguine
  • 1 Courgette spiralized
  • 1 fresh red chilli finely chopped
  • 2 cm piece of Ginger grated
  • 1 tsp Capers
  • 5 or 6 medium sized chestnut mushrooms sliced
  • Handful of red baby tomatoes halved
  • 150 g fresh raw King Prawns
  • Juice of one Lime
  • Handful of fresh coriander chopped
  • Extra Coriander and lime wedges to serve

Instructions

  • Pre-heat the oven to 180 degrees C. Remove any skin from the salmon fillets and place in the centre of a piece of foil. Drizzle with a tbsp of olive oil and season with salt and pepper and a tsp of ground coriander. Loosely wrap the foil around the fish, place on a baking tray and cook in the centre of the oven for 17 minutes. Once cooked, leave wrapped in the foil and place to one side whilst the rest of the dish is prepared.
  • Cook the linguine according to packet instructions. Whilst the linguine is cooking heat up 2 tbsp of olive oil in a large frying pan or wok and stir fry the courgette, chilli, grated ginger, mushrooms and tomatoes. Next and the prawns and capers and toss all the ingredients together continue to stir and toss until the prawns turn bright pink. The juice from the cooked tomatoes will begin to coat the rest of ingredients.
  • Next transfer the linguine to the stir fry pan and toss in with the vegetables. I use tongues to take the linguine straight out of its cooking water and into the stir fry pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred. This water will mix with the tomato juice to create a lovely light sauce which clings to the pasta.
  • Finish of the dish by flaking up the cooked salmon and adding to the pan along with chopped coriander and lime juice. Stir and toss well before serving up in large bowls along with fresh coriander and lime wedges.