Creamy Salmon Pasta
You can't go wrong with salmon, pasta, and a great big dollop of crème fraiche. Make this high-protein, family-favourite dinner in a matter of 20 minutes.
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine British, Italian, Pasta
- 280 g salmon fillets
- 160 g rigatoni or penne pasta
- 25 g grated parmesan
- 4 tbsp low fat crème fraiche
- 1 lemon
- 1/2 tsp ground black pepper
- 1 bunch flat leaf parsley finely chopped
Heat the oven to 200°C fan / 180°C / Gas 6. Put the salmon fillets skin-side down on a tray lined with baking paper. Season well and put into the oven for 12-15 minutes or until cooked through.
Meanwhile, cook the pasta following pack instructions. When cooked, drain, reserving some of the pasta water.
In a small bowl, mix together the parmesan, crème fraiche, black pepper, most of the parsley and the zest and juice of half a lemon. Season to taste.
Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
Divide between two bowls, flake over the salmon and top with the remaining parsley.