Creamy Salmon Pasta

• 2 salmon fillets
• 1 tbsp olive oil plus 1 tsp if roasting
• 175 g penne
• 2 shallots or 1 small onion, finely chopped
• 1 garlic clove crushed
• 100 ml white wine
• 200 ml double cream or crème fraîche
• 1/4 lemon zested and juiced
• 1/2 small bunch dill finely chopped

Instructions

1. 1
   Preheat oven to 200C/180C fan/gas 6. Place salmon fillets skin-side down on a baking tray with olive oil; roast for 12 mins until opaque and flaky when pierced. To steam, place salmon fillets in a steamer basket over boiling water for 8-10 mins until cooked.
2. 2
   Boil penne pasta according to package instructions until al dente, then drain. Set aside 100ml of the pasta water.
3. 3
   Heat oil in a wide frying pan; add shallots and garlic; cook for 6 mins until softened. Add wine, reduce by half, then add cream and season well. Bring to a gentle simmer. Flake salmon into large chunks, leaving skin behind. Add to sauce with cooked pasta. Stir in lemon zest, squeeze of lemon juice, most of the dill, and reserved pasta water (if needed). Toss gently; check seasoning.
4. 4
   Grind over black pepper and scatter remaining dill on top. Serve with a green salad.