Salmon Pasta Recipe
Salmon Pasta is a delightful dish featuring tender pasta tossed in a creamy sauce with succulent salmon fillets. Enhanced with fresh herbs and lemon, this recipe combines rich flavors and textures, making it a satisfying and nutritious meal for any occasion.
Equipment
- 1 Wide Frying Pan
Ingredients
- ½ small bunch dill, finely chopped
- 2 salmon fillets
- ¼ lemon, zested, and juiced
- 1 tbsp olive oil
- 200 ml double cream or crème fraîche
- 175 g penne
- 100 ml white wine
- 1 crushed garlic clove
- 1 finely chopped small onion
Instructions
- You can choose to steam or roast the salmon based on your preference.
- For roasting, preheat the oven to 200°C (180°C fan/gas mark 6), place the salmon on a baking tray, drizzle with oil, and roast for about 12 minutes until the fish is opaque and flakes easily.
- For steaming, position the fillets skin-side down in a steamer and steam over simmering water for 8 to 10 minutes until fully cooked.
- While the salmon is cooking, boil the pasta for around 10 minutes until it reaches al dente, then drain it, reserving 100ml of the pasta cooking water.
- In a large frying pan, heat oil over medium heat and sauté the shallot for 6 minutes until softened but not browned.
- Add the garlic and cook for an additional minute until fragrant.
- Pour in the wine and let it bubble for a few minutes until it reduces by half, then stir in the cream and season generously.
- Allow the mixture to gently simmer.
- Once the salmon is cooked, flake it into large pieces, discarding the skin.
- Incorporate the salmon into the sauce along with the cooked pasta.
- Add lemon zest, a squeeze of lemon juice, and most of the dill.
- If the sauce is too thick, add a splash of the reserved pasta water to help coat the pasta.
- Toss everything gently to keep the salmon in larger chunks.
- Taste and adjust seasoning; if using double cream, you might want to add a bit more lemon juice.
- Finish with freshly ground black pepper and sprinkle the remaining dill on top.
- Serve with a refreshing green salad.
Notes
- For the best flavor, use fresh dill instead of dried. If you don’t have dill on hand, you can experiment with other herbs like parsley or chives to add a fresh touch to the dish.