Salmon and Dill Pappardelle

Ingredients

• 400 g pappardelle
• 400 g salmon fillets, skinless
• 200 g crème fraîche
• 1 lemon, zest and juice
• 1 clove garlic clove
• 20 g fresh dill, chopped
• 1 tbsp capers, drained
• 2 tbsp olive oil

Method

1. 1

   Cook the pappardelle in well-salted boiling water until al dente. Reserve 100 ml pasta water and drain.

2. 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. 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. 4

   Add the drained pasta to the sauce and toss gently. Loosen with pasta water as needed.

5. 5

   Carefully fold through the salmon flakes and most of the dill. Serve garnished with the remaining dill.