Salmon and Dill Pappardelle
Ingredients
- 400 g pappardelle
- 400 g salmon fillets, skinless
- 200 g crème fraîche
- 1 lemon, zest and juice
- 1 garlic clove
- 20 g fresh dill, chopped
- 1 tbsp capers, drained
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 787 kcal
- Protein
- 35.2 g
- Carbohydrate
- 72.7 g
- of which sugars
- 4.6 g
- Fat
- 38.3 g
- of which saturates
- 14.8 g
- Fibre
- 4.4 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the pappardelle in well-salted boiling water until al dente. Reserve 100 ml pasta water and drain.
- 2
Season the salmon fillets. Heat the olive oil in a frying pan over medium-high heat and cook the salmon for 3–4 minutes per side until just cooked through. Break into large flakes and set aside.
- 3
In the same pan, fry the crushed garlic for 30 seconds. Add the crème fraîche, lemon zest and juice, and capers. Stir and simmer gently for 2 minutes.
- 4
Add the drained pasta to the sauce and toss gently. Loosen with pasta water as needed.
- 5
Carefully fold through the salmon flakes and most of the dill. Serve garnished with the remaining dill.
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