Quick & Easy

Creamy salmon and mushroom fettuccine with garlic crumbs

Share some love with this totally dishy salmon meal.
Creamy salmon and mushroom fettuccine with garlic crumbs


Garlic Crumbs


1.To make garlic crumbs, whizz pita bread into coarse crumbs in a food processor, or chop with a knife. Heat a large frying pan on high. Add breadcrumbs and thyme; fry until golden and crunchy. Remove and set aside to cool on paper towels.
2.Heat oil in a frying pan over medium-low heat. Add garlic; cook, stirring, for 3 minutes until soft but not browned. Add mushrooms, cooking for 10 minutes until soft and most of the liquid has evaporated.
3.Add wine, then turn up the heat and let it bubble rapidly for a minute to burn off the alcohol.
4.Add cream and parmesan, simmering until reduced by half. Add salmon, lemon zest, fresh herbs and spinach, cooking for another 5 minutes until heated through. Season with salt and pepper to taste.
5.Gently toss half the sauce through the cooked fettuccine. Serve in bowls topped with extra sauce, garlic crumbs and a squeeze of lemon.

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