Quick and easy to make and it got the approval from my two boys! I decided to cook the salmon separately so that it didn’t disintegrate into the sauce and it ensured the fish stayed beautifully succulent. Raw prawns would make a lovely alternative.
5 cloves garlic - finely chopped or crushed
1 mug peas
6 spring onions - finely sliced
4 tablespoons creme fraiche
500g fresh salmon
Juice of 1/2 lemon
300g dried pasta
100 ml pasta water
Optional rocket to finish
Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Squeeze the salmon with lemon and season generously. Cook in the oven for 15-20 minutes if it’s a whole piece of salmon, or 10 minutes for individual slices.
Bring a pan of salted water to the boil and cook the pasta according to packet instructions.
Sauté the garlic for 2 minutes. Add the peas and spring onions. Pour in the creme fraiche and the pasta water and gently warm through. Don’t over cook or it will split. Toss the pasta with the sauce and flake the salmon on top.