Creamy Dill Salmon and Pea Pasta (Print version)
Penne, peas and tender salmon pieces are coated in a light cream sauce finished with lemon and fresh dill.
# Ingredients:
Ingredients
01 -
300 g penne pasta
02 -
350 g skinless salmon
03 -
150 g frozen peas
04 -
150 ml heavy cream
05 -
1 small onion, finely chopped
06 -
2 garlic cloves, minced
07 -
1 tbsp olive oil
08 -
1 tbsp lemon juice
09 -
2 tbsp chopped fresh dill
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
Lower the heat to medium. Add onion to the skillet and cook 4–5 minutes, stirring. Add garlic and stir for 30 seconds.
04 -
Add cream and 100 ml reserved pasta water. Simmer gently for 2 minutes, scraping up the browned bits.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.