Creamy Lemon Salmon Pasta

Name: Creamy Lemon Salmon Pasta
Yield: 2 servings
Cuisine: British
Ingredients: 250 g Conchiglie (shell pasta); 2 (about 120g each) Salmon fillets; 2 (sliced) Thin leeks; 3 cloves (minced) Garlic; 1 (finely chopped) Shallot; as needed Salt; 100 ml Double cream; 100 g Crème fraîche; 1 tbsp Olive oil; to taste Black pepper; 1 (zest and juice) Lemon; 2 tbsp Pasta cooking water; 2 tbsp (torn by hand, plus extra for garnish) Fresh dill

Lisa @lisagc

Bristol, UK

Finished work late, and wanted something quick and easy, but delicious 🍋

Lisa @lisagc

Bristol, UK

Finished work late, and wanted something quick and easy, but delicious 🍋

Saved

Ingredients

2 servings

250 gConchiglie (shell pasta)
2(about 120g each) Salmon fillets
2(sliced) Thin leeks
3 cloves(minced) Garlic
1(finely chopped) Shallot
as neededSalt
100 mlDouble cream
100 gCrème fraîche
1 tbspOlive oil
to taste Black pepper
1(zest and juice) Lemon
2 tbspPasta cooking water
2 tbsp(torn by hand, plus extra for garnish) Fresh dill

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Steps

1

Bring a large pot of salted water to a boil. Place salmon fillets in a steamer above the pot and steam until just cooked.
2

In a pan, heat olive oil and gently soften garlic, shallot, and leeks with salt. Cover with a lid to help it soften faster.
3

Cook conchiglie in the boiling water until al dente. Reserve some pasta water.
4

Flake the steamed salmon into bite-sized pieces.
5

Add double cream, crème fraîche, lemon zest and juice, salt, and pepper to the pan with the softened vegetables. Stir to combine.
6

Add cooked conchiglie and a splash of pasta water. Gently fold in the flaked salmon.
7

Tear fresh dill by hand and mix into the pasta just before serving. Garnish with extra dill and black pepper.