Creamy Salmon Pasta
How to Make It
Preheat the oven to 200 degrees celsius and palace the salmon on a baking tray. Drizzle with 1 tbsp of the oil, season with salt and pepper and cook for 12 minutes.
Whilst the salmon is cooking, boil the pasta in a saucepan for 10 minutes, then drain and leave 100ml of the water aside.
Heat the remaining olive oil over a medium heat in a frying pan and cook the onion for 5 minutes until soft. Add the garlic and cook for a further minute. Add the wine and cook for a few minutes then pour in the cream and season. Turn down the heat to a simmer.
Remove the skin from the salmon and flake into chunks.
Add the sauce to the pasta and stir in the lemon zest and a squeeze of lemon juice. Pour in a splash of the pasta water and gently toss the salmon into the mix. Serve with a green salad.
- 2 salmon fillets
- 150g penne pasta
- 170ml double cream
- 1 small onion, chopped
- 100ml white wine
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ¼ lemon, zested and juiced