Salmon with pasta and Lemon Butter

Adapted from New Food Fast by Donna Hay.

1/2 lb fettuccine pasta
2 Tbsp unsalted butter
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Zest of 2 lemons
Freshly ground pepper
1 lb salmon, skinned, cut into 1-inch pieces
2 tsp Jack's Grill Meyer Lemon Olive Oil
1 cup Italian parsley, loosely packed

Prepare boiling salted water for the pasta. While pasta is cooking, melt the butter with the oil in a skillet over medium heat. Add lemon zest and pepper; cook for 1 minute or until lemon rind is soft. Sauté salmon pieces with the zest and pepper.

To serve, drain pasta; add the lemon olive oil and the parsley. Top with salmon and the lemon butter sauce.

Makes 4 servings

Allergy Warning: Contains milk and fish and wheat