Description
A delicious salmon and penne pasta dish that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 fillets salmon (can substitute canned salmon, drained and flaked)
- 200 g penne pasta (or other short pasta)
- 1 large banana shallot (finely chopped)
- 2 handfuls frozen peas
- 6 tbsp crème fraîche (or Greek yogurt or sour cream)
- 1/2 lemon (zested and juiced)
- to taste salt and black pepper
- 1 splash light oil (neutral oil)
- for garnish fresh parsley or dill
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet, season lightly with salt and pepper, and bake for 12–15 minutes until tender and flaky. Set aside to cool slightly, then flake into pieces.
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
- Heat a splash of oil in a skillet over medium heat. Add the chopped shallot and sauté for 3–4 minutes until translucent and fragrant.
- Add frozen peas to the skillet and cook for 2–3 minutes until heated through and bright green.
- Reduce heat to low. Stir in crème fraîche, lemon juice, and lemon zest. Warm gently for 2–3 minutes until creamy.
- Add cooked pasta and flaked salmon to the sauce. Toss gently to coat. Add reserved pasta water as needed to loosen the sauce.
- Serve immediately, garnished with fresh parsley or dill.
Notes
- This dish is great for a quick dinner during the week.
- Feel free to substitute the salmon with canned salmon for an easier option.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking and sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg