Pasta with Pan-fried Salmon

  • Print

  • Share On...

  • Add Ingredients (0)

(4 votes)

Lemon zest in creamy fish dishes works really well, cutting through the richness.

If you are feeling indulgent add a few prawns to this dish.

15 mins
15 mins
Serves: 4
400g (16oz) pasta
600g (113 pound) salmon fillets, skin removed and cut into 1 cm cubes
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
125ml (4 1/2 fl oz) white wine
150ml (5fl oz) double cream
Zest of 1 lemon
100g (4oz) frozen peas, defrosted
1 tbsp of chopped dill (optional)


Cook the pasta in a large pan of boiling salted water according to the packet’s instructions. Heat the olive oil in a pan set over a medium heat. Fry the onion for 3 minutes until soft and translucent. Add the garlic and salmon before pouring in the wine. Simmer until the wine has reduced by three quarters before adding the cream, peas and lemon zest. Season with salt and lots of black pepper and finally stir in the dill. Drain the pasta and stir it into the sauce. Serve immediately.