Salmon, Crème Fraiche, Lemon,
Peas & Pasta
Serves 2
Ingredients:
- Salmon fillet about 12-16oz
- Small tub of full fat crème fraiche
- 2 cloves garlic chopped or crushed
- handful of frozen peas
- zest of 1 lemon
- juice of half the zested lemon
- Small handful of chopped fresh dill
- 200g of good quality dried pasta. I used an artisan made penne. Add more or less pasta depending upon your appetite.
- Oven temp 190 degrees Centigrade or a medium hot oven.
Method:
- Lightly season the salmon, place on oil roaring tray or dish and roast at 190 for about 15 minutes. Aim to cook it just under-done as it will finish cooking in the sauce.
- Place a large pan of salted water to the boil, for the pasta. Cook the pasta (typically 10-12 minutes) at the same time as the salmon goes in.
- About 5 minutes before the salmon is due to come out the oven, fry the garlic in a knob of butter until just starting to turn brown, add crème fraiche, lemon zest and juice.
- Remove salmon from oven, take skin off and flake into big pieces with two forks.
- Add the salmon and frozen peas to the crème fraiche along with the dill. Heat through until the peas have cooked. Check and adust the seasoning.
- Drain the pasta, toss the salmon and crème fraiche through the pasta. Top with a little more dill and serve immediately.
