- Two fillets of salmon
- One tablespoon of olive oil, plus one teaspoon if you are roasting
- One small finely chopped onion or two shallots
- 175 grams of penne pasta
- One crushed garlic clove
- 200 ml of crème fraiche or double cream
- 100ml of white wine
- Finely chopped small bunch of dill
- ¼ of juiced and zested lemon
There are two ways you can make the salmon. You can roast or steam the fish.
If you want to roast the salmon, you have to turn the heat of your oven to 200/180C or fan/gas 6. Then, you place the salmon fillets on the baking tray, drizzle them with the olive oil and let them roast for twelve minutes.
If you want to steam the salmon, you can place the fillets with the skin side facing downwards in a steamer. Then, let it steam over a pan of simmering water for at least eight to ten minutes.
As your salmon is cooking, it is time for you to boil the penne pasta. Be sure to boil it for ten minutes so that it is al dente.
Drain the pasta water, but reserve at least 100ml of the liquid for later use.
Take a wide frying pan and heat some olive oil on medium heat. Fry the shallots for six minutes, but don’t let them turn golden.
Toss the garlic in the pan and let it fry for at least one minute till it is fragrant.
Add the white wine, and let it bubble for a few minutes until it is decreased by half.
Add the cream and the seasonings. Then, bring the mix to a gentle simmer.
Start flaking the cooked salmon fillets into big pieces, but leave the skin behind.
Add the salmon with the sauce along with the pasta.
Add the dill, lemon juice, and zest.
- Add the pasta water to the sauce to enhance the flavor.
- Toss the pasta with the rest of the ingredients but be gentle, as you don’t want to break the salmon.
Taste the pasta and if you are happy with it, just season it with some black pepper and dill.
Your dish is ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 1140 kcal
- Sugar: 6 g
- Fat: 77 g
- Saturated Fat: 38 g
- Carbohydrates: 61 g
- Fiber: 6 g
- Protein: 39 g