Linguine with pan-fried salmon

400 g salmon fillet, skinned
grated zest and juice of 1 lemon
2 tbsp chopped fresh dill
350 g linguine
250 g carrots, cut into thin sticks
250 g zucchini, cut into thin sticks
1 tsp canola oil
⅓ cup (85 g) plain low-fat yogurt
salt and pepper
1 lemon, cut into wedges

Cut the salmon into chunks and place in a dish. Add the lemon zest and juice and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the refrigerator for at least 10 minutes.

Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.

Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes or until the fish is firm and just cooked.

Add the reserved marinade and the yogurt to the salmon and cook for a few seconds. Remove from the heat and stir in seasoning to taste.

Drain the pasta and vegetables and transfer them to a serving dish or to individual plates. Add the salmon mixture and serve with lemon wedges.

Serves 4