Salmon Pasta Without Cream

Ingredients

• 6 tbsp yogurt ((Note 1))
• 1 tbsp dill (finely chopped (Note 2))
• 2 tbsp Parmesan (finely grated (Note 3))
• 1/2 lemon (zest only)
• 1/4 tsp black pepper
• salt (optional, to taste)
• 7 oz long pasta (tagliatelle, spaghetti or linguine) ((Note 4))
• 1 tbsp neutral oil
• 2 salmon fillets ((around 120g or 4oz each) (Note 5))
• 2 tbsp butter
• 1 medium zucchini/courgette (halved vertically and sliced into semicircles (Note 6))
• 2 cloves garlic (minced/crushed)
• 1/4 cup white wine or chicken stock ((Note 7))
• 1-2 tbsp reserved pasta water

Instructions

1. 1

   Combine the yoghurt, dill, Parmesan, lemon zest, black pepper and salt in a bowl and set aside.

2. 2

   Cook the pasta in a large pan of generously salted boiling water.

3. 3

   Pat the salmon fillets dry with kitchen paper and sprinkle lightly with salt.

4. 4

   Place a frying pan on a medium heat and add oil. When the oil is hot fry the salmon fillets for 2-3 minutes on each side until they are cooked through and set aside. (Note 8)

5. 5

   Add the butter to the pan and fry the zucchini/courgette until it starts to brown.

6. 6

   Then add the garlic and cook for a minute or two until fragrant.

7. 7

   Pour on the wine and simmer until reduced by half. Then reduce the heat of the pan to low to prevent all the wine from evaporating while the pasta cooks.

8. 8

   When the pasta is done, reserve some pasta water in a small jug or cup. before draining.

9. 9

   Place the pasta into the pan with the wine and garlic. Add the yogurt and dill mixture, 1-2 tablespoons of pasta water and gently toss together, adding more pasta water if needed.

10. 10

    Remove the skin from the cooked salmon, roughly chop, and gently combine with the pasta.

11. 11

    Serve immediately.