Salmon Pasta & Lemon Cream Sauce
Author:
Sam
Serves: 4
Prep time:10 mins
Cook time:20 mins
Total time:30 mins
Ingredients
Baked Salmon
- 300g – 500 g fresh salmon
- olive oil
- salt and freshly cracked black pepper
Lemon Cream sauce
- 500 ml (2 C) fresh cream
- 1 whole garlic clove
- finely grated zest of one lemon
- juice of one lemon
- salt and freshly cracked black pepper
- 30 ml (2 T) chopped fresh dill (or Italian Parsley)
to serve
- 4 portions fresh fettucine, cooked and drained
Instructions
- Place the salmon skin side down on a baking tray that has been sprayed with non-stick spray.
- Sprinkle with olive oil, salt and pepper.
- Bake the salmon for 10 minutes in an oven that has been heated to 180˚C.
- Allow to cool slightly and then remove the skins and flake into large segments with a fork.
- Place the cream and the garlic clove into a saucepan and bring to the boil stirring continuously.
- Reduce the heat and remove the garlic.
- Add the lemon zest.
- Season the sauce to taste with the lemon juice, salt and pepper.
- Continue cooking the sauce over a medium heat until it thickens and coats the back of a spoon.
- Stir in the fresh dill.
- Stir the cream into the hot pasta.
- Toss through the salmon.
- Serve immediately.
