This evening I rustled up this speedy but very tasty special recipe for Salmon, Peas & Crème Fraîche Pasta from Tana’s Kitchen Secrets. I adapted it to my healthy eating and taste, omitting the dill (not a fan of dill) which is used in the original recipe and adding basil instead. I also added some petit pois for nutrition’s sake and because they are one of my favourite veggies and I simply love them. I really enjoyed this pasta dish with all the wonderful combination of flavours and textures. Perfect comfort food for wifey’s who are missing their hubby’s.
Salmon, Peas & Crème Fraîche PastaServes 1 (lonely wifey that is missing her hubby)
Ingredients
1 x 140g salmon fillets (I used smoked salmon fillet)
Salt flakes and black pepper
100g spaghetti, preferably fresh (I used fresh pasta)
handful of frozen peas
handful of basil, chopped
Finely grated zest of ⅓ unwaxed lemon
2 tsp lemon juice
1-2 tbsp half-fat crème fraîche
Preheat the oven to 190oC/375oF/gas mark 5.
Place the salmon fillet in an ovenproof dish and season. Roast in the oven for 15-20 minutes.
Bring a large pan of salted water to the boil over a high heat and add the peas with the pasta and cook the pasta according to the packet instructions. Drain, return to the pan.
Meanwhile, flake the salmon into a bowl and toss in the basil and lemon zest. Add to the pasta and gently mix through with the lemon juice and crème fraîche, taking care to keep the fish in large flakes. Season well and serve immediately.
1 x 140g salmon fillets (I used smoked salmon fillet)
Salt flakes and black pepper
100g spaghetti, preferably fresh (I used fresh pasta)
handful of frozen peas
handful of basil, chopped
Finely grated zest of ⅓ unwaxed lemon
2 tsp lemon juice
1-2 tbsp half-fat crème fraîche
Preheat the oven to 190oC/375oF/gas mark 5.
Place the salmon fillet in an ovenproof dish and season. Roast in the oven for 15-20 minutes.
Bring a large pan of salted water to the boil over a high heat and add the peas with the pasta and cook the pasta according to the packet instructions. Drain, return to the pan.
Meanwhile, flake the salmon into a bowl and toss in the basil and lemon zest. Add to the pasta and gently mix through with the lemon juice and crème fraîche, taking care to keep the fish in large flakes. Season well and serve immediately.
