Creamy Salmon Penne

Charmaine Lu -
  • 2 salmon fillets, skin removed
  • 180g penne
  • 25g grated parmesan cheese
  • 4 tbsp crème fraîche
  • 1 lemon, zested and ½ juiced
  • ½ tsp crushed peppercorns
  • Chopped parsley
  • Preheat the oven to 200C. Place the salmon fillets on a lined tray, season well and cook for 12 mins or until cooked through. Meanwhile, cook the penne until al dente, drain, and reserve some of the cooking water.
  • Mix the crème fraîche, parmesan, lemon juice and zest, pepper, a small handful of chopped parsley and some seasoning. Tip the pasta into the pan with the crème fraîche mixture, toss to combine and loosen with some of the cooking water. Stir through the salmon, scatter with more parsley, and serve immediately.
15 mins
2 serving