Creamy Salmon Pasta

This creamy salmon pasta is a cracking dinner recipe. So simple to make yet will make a fantastic impression for all the family.

📝 Ingredients

• 4 Salmon fillets
• 10 g Unsalted Butter
• 1 Lemon
• 4 cloves Garlic
• Salt and Black Pepper
• 300 g Pasta (Shape of your choice, we used Gigli)
• 25 g Unsalted Butter
• 2 cloves Garlic
• 240 ml Double Cream
• 120 ml White Wine
• 140 g Spinach
• 30 g Grated Parmesan Cheese

👨‍🍳 Instructions

1. 1Prepare: Pre-heat the oven at 200°C Fan/ 220°C /425F /Gas mark 7 Crush or finely chop 4 cloves Garlic.Cut 1 Lemon in half, keep one half for later and slice four thin slices from the other half.
2. 2Foil: Place the 4 Salmon fillets onto separate large foil sheets.Spread garlic over the top of the salmon fillets.Season with Salt and Black Pepper and place a slice of lemon on each fillet add a small knob of 10 g Unsalted Butter or drizzle of oil.Wrap foil around each fillet to make a parcel.
3. 3Cook in the oven at 200°C Fan/ 220°C /425F /Gas mark 7 for 15 - 20 minutes.
4. 4Pasta: Meanwhile, cook the 300 g Pasta according to packet instructions.Finely chop or crush 2 cloves Garlic and grate 30 g Grated Parmesan Cheese
5. 5Sauce: Place 25 g Unsalted Butter with the garlic in the pan/wok over medium heat until melted.Add 240 ml Double Cream, 120 ml White Wine, season with Salt and Black Pepper and squeeze juice from the lemon you saved earlier. Heat until the sauce starts to boil then reduce to a simmer and keep stirring until thick and creamy.
6. 6Mix: When the pasta is cooked, drain and place in the pan/wok with the 140 g Spinach and the grated parmesan. Cook on a simmer for 3 minutes until spinach has wilted. Serve into bowls.
7. 7Plate: Remove cooked salmon from the oven. Break the fillets into big chunks and serve on top of the pasta, with a generous grating of more Parmesan.