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Fettuccine, Salmon, Lemon & Chilli

Hearty fettuccini with zesty citrus and a touch of heat

  • Serves4
  • Prep Time10 minutes
  • Cook Time15 minutes


  • 3 x 200g Atlantic Salmon Portions, Skin Off
  • 400g Fettuccine
  • ¼ Cup Olive Oil
  • 2 Cloves Garlic, Crushed
  • 1 Small Red Chilli, Deseeded, Finely Chopped
  • ¾ Cup Fresh Breadcrumbs
  • 1 Leek, Washed and Sliced
  • ½ Cup Chicken Stock
  • 1 Tablespoon Butter
  • 2 Tablespoon Lemon Juice

Cooking Method

  • Step 1

    Boil fettuccine for 10 minutes or as directed on the packet, drain.

  • Step 2

    Meanwhile, heat 3 tablespoons of olive oil in a small fry pan over medium/high heat, add garlic and chilli and cook for 30 seconds. Add breadcrumbs and fry, stirring for 5-6 minutes until crispy and golden. Set aside.

  • Step 3

    Heat remaining oil in a frypan over medium high heat, cook Salmon portions for 5-6 minutes each side. Remove from pan, rest and flake with a fork. Add leeks to same pan and cook for 3-4 minutes till softened. Add chicken stock, butter and stir till butter is melted. Remove from heat and add lemon juice, Salmon and fettuccine, toss to combine.

  • Step 4

    Serve fettuccine with bread crumb topping sprinkled on top.

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