Herby Salmon, Zucchini & Caper Fettuccine

• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt.
• Cook fettuccine over high heat until ‘al dente’,  
11 minutes.
• Reserve some pasta water (see ingredients). Drain 
fettuccine, then return to saucepan and drizzle with 
olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While fettuccine is cooking, heat a drizzle of olive oil 
in a large frying pan over medium-high heat.
• Pat salmon dry with a paper towel and season both 
sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, 
until just cooked through, 2-4 minutes each side. 
Transfer to a plate.  

• Wipe out frying pan, then return to medium-high 
heat with the butter and a drizzle of olive oil.
• Cook zucchini, tossing, until tender, 2-3 minutes.
• Add garlic & herb seasoning and the cracked black 
pepper and cook until fragrant, 1 minute.
• Stir in light cooking cream, the lemon zest, stock 
concentrate, capers and the reserved pasta water.
• Simmer until slightly thickened, 1-2 minutes. 

• Remove from heat, then add cooked fettuccine, dill 
and baby spinach leaves, tossing to coat.
• Flake salmon into bite-sized pieces and toss 
through fettuccine with a good squeeze of lemon 
juice. Season generously with salt.
TIP: Seasoning is key in this dish, so taste and season 
with more salt and pepper if needed.