CREAMY SALMON PASTA

Cream is not typically my thing. But, with a portion of salmon and cream in my fridge, plus needing a meal for two, I was cornered! I found this recipe that absolutely stunned me – it's creamy without being heavy, and truly hits the spot!

Ingredients:

    2 salmon fillets

    1 tbsp olive oil, plus 1 tsp if roasting

    175g spaghetti

    2 shallots finely chopped

    1 garlic clove, crushed

    100ml white wine

    200ml double cream 

    ¼ lemon, zested and juiced

    ½ small bunch dill, finely chopped

Method:

 Start by cooking the salmon roast at 200C for 12 minutes until opaque and flaky.

 Meanwhile, boil the pasta for 10 minutes until al dente. Remember to reserve about 100ml of the pasta water before draining. In a wide frying pan, heat the olive oil over medium heat, and sauté the shallots for 6 minutes until softened. Add the crushed garlic and cook for another minute until fragrant. Pour in the white wine and let it bubble for a few minutes until it's reduced by half. Then, stir in the cream and season well, creating a gentle simmer.

Once the salmon is cooked, flake it into big, chunky pieces, discarding the skin. Add the salmon to the sauce, along with the cooked pasta. Add the lemon zest, a squeeze of lemon juice, and most of the chopped dill. If needed, add a splash of the reserved pasta water to coat the pasta with the sauce. Gently toss everything together, being careful not to break the salmon into small pieces. Adjust the seasoning, and if you used double cream, you may want to add a bit more lemon juice.

 Finish off with a sprinkle of black pepper and garnish with the remaining dill. 

Enjoy!

Adapted from BBC recipe