Creamy Salmon Pasta - Whip It Up in No Time

Cream is not typically my thing. But with a portion of salmon and a pot of double cream in the fridge, and dinner for two to sort out, I was rather cornered. I found this recipe and it absolutely stunned me. It is creamy without feeling heavy, and it truly hits the spot every single time.

This has since become one of my go-to weeknight suppers — elegant enough to serve to guests, quick enough for a Tuesday evening.

Adapted from a BBC recipe.

Ingredients

• 2 salmon fillets

• 1 tablespoon olive oil, plus 1 teaspoon extra 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 of dill, finely chopped

  
  

Method

1. Preheat the oven to 200°C and roast the salmon for 12 minutes until opaque and flaky.

2. Meanwhile, cook the spaghetti for 10 minutes until al dente. Reserve about 100ml of the pasta water before draining.

3. In a wide frying pan, heat the olive oil over a medium heat and sauté the shallots for 6 minutes until softened.

4. Add the crushed garlic and cook for another minute until fragrant.

5. Pour in the white wine and allow it to bubble for a few minutes until reduced by half.

6. Stir in the double cream, season well, and bring to a gentle simmer.

7. Flake the cooked salmon into large, chunky pieces, discarding the skin.

8. Add the salmon and cooked pasta to the sauce. Add the lemon zest, a squeeze of lemon juice, and most of the dill.

9. If needed, add a splash of the reserved pasta water to help the sauce coat the pasta.

10. Gently toss everything together, taking care not to break the salmon into small pieces.

11. Taste and adjust the seasoning. Add a little more lemon juice if needed.

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

Serve at your Seder table alongside gefilte fish, or any time you feel like a condiment with some real character.