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- 160g/5¾oz short pasta, such as penne
- 25g/1oz butter
- 1 tbsp olive oil
- 1 large leek, thinly sliced
- 4 spring onions, thinly sliced
- 1 tbsp fresh thyme leaves
- 2 x 120g/4¼oz salmon fillets, skin removed
- 1 lemon, zest and juice
- 3 tbsp full-fat crème fraîche
- salt and freshly ground black pepper
Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender.
Drain and reserve 100ml cooking water.
Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat.
Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly.
Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary.
Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice.
Cover with a lid and continue to cook for 5 minutes.
Remove the lid, flip the salmon over, cover and cook for a further 3 minutes.
Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water.
Bring to a bubble and season to taste with salt and pepper.
Stir in the pasta and allow to heat through.
Divide between two plates and flake a salmon fillet over each plate.
Banner and Image Credit: BBC
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