3 x 150g/5½oz fresh salmon fillets, skinned and cubed
150ml/5fl oz lactose free double cream
3 tbsp chopped fresh parsley
salt and freshly ground black pepper
Serves - 4
Cook the gluten free pasta according to packet instructions in a pan of salted boiling water, then drain.
Meanwhile, heat the oil in a frying pan, add the salmon cubes cook for 1-2 mins then add the lactose free double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.
Stir in the drained gluten free pasta and season with salt and pepper. Sprinkle over the parsley and serve.