Creamy lemon salmon pasta

Creamy lemon salmon pasta

Recipe below!

This salmon pasta is creamy, light and refreshing. I make it when I want something quick and comforting but not too heavy. Perfect for a weeknight or a sunny weekend with a glass of Rioja ️

Ingredients (2 people):
250g salmon (2 fillets)
12 green beans cut into thirds
1/2 pack dill, fronds picked
1 seafood stock pot (I use or fresh stock if I have it)
250g pasta (dried), or fresh equivalent (this ones from )
1 tsp lemon juice
1/2 tsp pepper
1/2 tsp salt
4 cloves garlic, finely chopped
1 white onion, finely chopped
5 tbsp creme fraiche
50ml of white wine
Oil for frying

Method:
1. Put your oven to 180 degrees. Wrap your salmon in foil and season with salt and pepper and 5 dill fronds. Cover completely and roast for 11 mins. Remove from the oven and set aside to carry on cooking, leave covered.
2. Whilst that’s cooking, put on your pasta and cook until al dente. Keep the pasta water and drain. Set aside.
3. Whilst the pasta and salmon are cooking, make the sauce. Fry the onions for 5 mins in a frying pan with a drizzle of oil. Add the garlic and fry for 3 more mins. Add the white wine and cook until nearly gone. Add the stock pot and half a mug of pasta water, and the salt and pepper. Add the green beans and cook for 2 mins. Add half of the remaining dill, the creme fraiche and heat through. Season to taste. Add your pasta in along with half a mug of pasta water. Cook until the pasta is coated and the sauce is not watery (add more water if needed). Flake in the salmon, add the lemon and serve, sprinkling the rest of the dill and a twist of pepper over.

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