You can't go wrong with salmon, pasta and a great big dollop of crème fraîche. Make our high protein, low salt midweek dinner in a matter of 20 minutes
Ingredients
2 fillet (170g)
Atlantic salmon, wild
160 gm
Pasta, Rigatoni, dry
(or penne)
25 gm
Parmigiano-Reggiano
(finely grated)
4 tbsp
Creme fraiche
1 medium
Lemon
(zested and 1/2 juiced)
1/2 tsp
Peppercorn
(ground to make)
1 bunch
Parsley, fresh
(flat-leaf; finely chopped)
Instructions
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.
Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
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.
