Ingredients
- 2 salmon fillets
- 1 tbsp olive oil, plus 1 tsp if roasting
- 175g penne
- 2 shallots or 1 small onion, finely chopped
- 1 garlic clove, crushed
- 100ml white wine
- 200ml double cream or crème fraîche
- ¼ lemon, zested and juiced
- ½ small bunch dill, finely chopped
Method:
STEP 1:
Begin by preparing your salmon either through roasting or steaming. For roasting, preheat your oven to 200C/180C fan/gas 6. Place the salmon on a baking tray, drizzle with oil, and roast for about 12 minutes until the flesh is opaque and easily flakes with a fork. Alternatively, steam the salmon by placing the fillets skin-side down in a steamer over simmering water for 8-10 minutes until fully cooked.
STEP 2:
While the salmon is cooking, cook your pasta in boiling water for approximately 10 minutes or until it reaches al dente texture. Drain the pasta, making sure to reserve about 100ml of the pasta water.
STEP 3:
In a wide frying pan, heat some oil over medium heat. Sauté the shallot for about 6 minutes until softened but not browned. Add the garlic and cook for an additional minute until fragrant. Pour in the wine and allow it to simmer for a few minutes until it reduces by half. Then, add the cream, season generously with salt and pepper, and bring the mixture to a gentle simmer.
STEP 4:
Once the salmon is cooked, flake it into large, chunky pieces, discarding the skin. Add the flaked salmon to the creamy sauce along with the cooked pasta. Add lemon zest, a squeeze of lemon juice, and most of the dill to the pan. If needed, incorporate a splash of the reserved pasta water to achieve the desired consistency. Gently toss the ingredients together, ensuring the salmon remains in large pieces. Taste and adjust seasoning as necessary, adding more lemon juice if using double cream. Finish with a grind of black pepper and a sprinkle of remaining dill.
Serve your creamy salmon pasta alongside a fresh green salad for a truly satisfying meal that’s sure to impress.