Try this salmon linguine pasta dish for dinner tonight.
2 x 125g salmon portions
15 snow peas, cut in half
10 cherry tomatoes, halved
6 asparagus spears, cut diagonally
1 coconut flavoured evaporated milk
4 mushrooms, thinly sliced
Corn kernels from fresh corn cob
Grated fresh parmesan
Salt and black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the mushrooms in the oil until turning brown and add pepper to taste.
Add the asparagus in a separate pan.
Poach the salmon pieces and corn in the milk. Break into pieces when cooked.
Cook the linguini while cooking the above.
Add the tomatoes and snow peas to the mushroom mix. Stir through to warm them. Add this mix to the salmon and milk mix.
Drain the linguini and put onto plates. Put some of the salmno mix on top, add parmesan, salt and black pepper. Enjoy!