Creamy Dill Salmon and Pea Pasta

Penne, peas and tender salmon pieces are coated in a light cream sauce finished with lemon and fresh dill. Reserving pasta water helps the sauce spread without adding more cream.

Ingredients

• 300 g penne pasta
• 350 g skinless salmon
• 150 g frozen peas
• 150 ml heavy cream
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Bring a large pot of water to a boil. Cook the penne following the package timing, adding peas for the last 2 minutes. Reserve 200 ml cooking water, then drain.
2. Pat salmon dry and cut into large 3 cm pieces. Season with half the salt and pepper. Heat oil in a large skillet over medium-high heat. Cook salmon 4–6 minutes, turning gently, until it reaches 63°C in the thickest part. Transfer to a plate.
3. Lower the heat to medium. Add onion to the skillet and cook 4–5 minutes, stirring. Add garlic and stir for 30 seconds.
4. Add cream and 100 ml reserved pasta water. Simmer gently for 2 minutes, scraping up the browned bits.
5. Add drained pasta and peas. Toss gently over low heat, adding more reserved water a little at a time if needed for a coating sauce.
6. Fold in salmon, lemon juice, dill and remaining salt and pepper. Warm gently for 1 minute without boiling hard or breaking the fish. Serve immediately.
7. Cool leftovers and refrigerate covered within two hours for up to two days. Reheat gently until hot throughout with a splash of water; the pasta will absorb sauce while stored.

Keep the salmon in pieces

Turn the fish only when it releases from the skillet, then remove it while the sauce cooks. Fold it back in gently at the end.

Save the pasta water

The starch helps the sauce coat the penne. Add it gradually so the finished dish stays creamy rather than soupy.

Finish with dill and lemon

Add both off a hard boil to keep the herb fresh and the cream sauce smooth.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fold in salmon, lemon juice, dill and remaining salt and pepper. Warm gently for 1 minute without boiling hard or breaking the fish. Serve immediately.

How should I store leftovers?

Cool leftovers and refrigerate covered within two hours for up to two days. Reheat gently until hot throughout with a splash of water; the pasta will absorb sauce while stored.