Delicious dinner recipe for Salmon Pasta with a Lemon Cream Sauce


Baked Salmon:
300g – 500 g fresh salmon
olive oil
salt and freshly cracked black pepper

Lemon Cream sauce:
500 ml (2 C) fresh cream
1 whole garlic clove
finely grated zest of one lemon
juice of one lemon
salt and freshly cracked black pepper
30 ml (2 T) chopped fresh dill (or Italian Parsley)

To serve:
4 portions fresh fettucine, cooked and drained

How to
Place the salmon skin side down on a baking tray that has been sprayed with non-stick spray.

Sprinkle with olive oil, salt and pepper.

Bake the salmon for 10 minutes in an oven that has been heated to 180˚C.

Allow to cool slightly and then remove the skins and flake into large segments with a fork.

Place the cream and the garlic clove into a saucepan and bring to the boil stirring continuously.

Reduce the heat and remove the garlic.

Add the lemon zest.

Season the sauce to taste with the lemon juice, salt and pepper.

Continue cooking the sauce over a medium heat until it thickens and coats the back of a spoon.

Stir in the fresh dill.

Stir the cream into the hot pasta.

Toss through the salmon.

Serve immediately.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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