Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Creamy salmon pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 fillets salmon
- 160g rigatoni or penne
- 25g parmesan, finely grated
- 4 tbsp low-fat crème fraîche
- 1 lemon, zested and ½ juiced
- black peppercorns, ground to make ½ tsp
- a small bunch flat-leaf parsley, finely chopped
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets skin-side down on a baking-paper-lined tray, season well and put into the oven for 12-15 minutes or until cooked through.
- STEP 2
Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
- STEP 3
In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
- STEP 4
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.
- STEP 5
Divide between two bowls, flake over the salmon and top with the remaining parsley.
