Creamy Salmon Pasta by Good Food

Ingredients

• 2 salmon fillets
• 1 tbsp olive oil, plus 1 tsp if roasting
• 175g penne pasta
• 2 shallots or 1 small onion, finely chopped
• 1 garlic clove, crushed
• 100ml white wine
• 200ml double cream or crème fraîche
• 1/4 lemon, zested and juiced
• 1/2 small bunch dill, finely chopped
• 100ml pasta water, reserved
• to taste salt and freshly ground black pepper

Instructions

1. You can either steam or roast the salmon. To roast, heat oven to 200C/180C fan/gas 6. Place salmon on a baking tray, drizzle with 1 tsp olive oil, and roast for 12 minutes until opaque and flakes easily. To steam, place fillets skin-side down in a steamer over simmering water for 8-10 minutes until cooked.
2. While the salmon is cooking, boil the penne in salted water for 10 minutes until al dente. Drain, reserving 100ml of the pasta water.
3. Heat 1 tbsp olive oil in a wide frying pan over medium heat. Sauté the shallots (or onion) for 6 minutes until softened but not golden. Add the crushed garlic and cook for 1 minute more until fragrant. Pour in the white wine and let it bubble for a few minutes until reduced by half. Stir in the double cream (or crème fraîche), season well, and bring to a gentle simmer.
4. Flake the cooked salmon into large pieces, discarding the skin. Add the flaked salmon to the sauce along with the cooked pasta, lemon zest, a squeeze of lemon juice, and most of the chopped dill. Add a splash of the reserved pasta water if needed to create a coating consistency. Gently toss to combine, keeping the salmon pieces chunky. Check seasoning, adding more lemon juice if using double cream. Grind over black pepper and scatter with the remaining dill. Serve immediately with a green salad.