Ingredients

• 300g dried linguine pasta
• 1 bunch asparagus, trimmed, cut into 4cm lengths
• 1/2 cup frozen broad beans, thawed, podded
• 100g sugar snap peas, trimmed, halved lengthways
• 100g snow peas, trimmed, halved lengthways
• 1 tablespoon extra virgin olive oil
• 4 x 200g boneless salmon fillets without skin
• 40g butter
• 4 garlic cloves, crushed
• 2 teaspoon grated lemon rind
• 1/2 cup dry white wine
• 300ml light cream for cooking
• 2 tablespoons chopped fresh dill
• 2 tablespoons lemon juice
• Lemon zest, to serve

Method

• Step 1 Cook pasta in a large saucepan of boiling salted water following packer instructions until al dente, adding asparagus, broad beans, sugar snaps and snow peas for the last 2 minutes of cooking. Drain.
• Step 2 Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add salmon. Cook for 4 minutes each side or until cooked as desired. Transfer to a plate. Stand 2 minutes. Coarsely flake.
• Step 3 Melt butter in same frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add lemon rind and wine. Simmer, uncovered, for 2 minutes or until wine has reduced by half. Add cream. Bring to a simmer. Add pasta, vegetables and dill. Cook until heated through. Stir in salmon and lemon juice. Serve sprinkled with lemon zest.