Salmon Pasta with Leeks and Spring Onions
Pan-poached salmon with buttery leeks and spring onions, folded through pasta in a creamy crème fraîche and lemon sauce.
Ingredients
- 320g short pasta, such as penne
- 50g butter
- 2 tbsp olive oil
- 2 large leeks, thinly sliced
- 8 spring onions, thinly sliced
- 2 tbsp fresh thyme leaves
- 4 x 120g salmon fillets, skin removed
- 2 lemons, zest and juice
- 6 tbsp full-fat crème fraîche
- Salt and freshly ground black pepper
Instructions
- Cook the pasta in a saucepan of boiling water according to the packet instructions until al dente. Drain, reserving 200ml of the cooking water.
- Meanwhile, heat the butter and oil in a large shallow casserole dish or frying pan with a lid over medium-low heat. Fry the leek, spring onion and thyme for 5 minutes, stirring regularly, until starting to soften — don’t let them take on any colour.
- Place the salmon fillets on top of the leeks, season well with salt and pepper, and add the lemon zest and juice. Cover and cook for 5 minutes, then flip the salmon, cover, and cook for a further 3 minutes.
- Transfer the salmon to a plate. Stir the crème fraîche into the leek mixture, then slowly add the reserved pasta water. Bring to a bubble and season to taste.
- Stir in the pasta and heat through. Divide between plates and flake a salmon fillet over each.