Penne in a lemony cream sauce with dill and flakes of pan-fried salmon. Serves 2.
2,000ml
for the pasta water; for the salmon16.25ml
2 skinless fillets240g
1tbsp
200g
200ml
0.5piece
10g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 16.25ml | for the pasta water; for the salmon | — | |
| 3 | | 240g | 2 skinless fillets | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 200ml | — | — | |
| 7 | | 0.5piece | — | — | |
| 8 | | 10g | — | — | |
| 9 | | 1pinch | — | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Bring to the boil over a high heat.
Add 1 tablespoon of salt.
Salt · 1 tbspLay the salmon on the large plate.
Salmon fillet · 240 gSeason both sides with ¼ teaspoon of salt.
Salt · 0.25 tspPour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Heat over a medium-high heat for about 1 minute, until the oil shimmers.
Fry for about 4 minutes on each side, turning once with the spatula, until it flakes easily. Fish is safe to eat when it reaches 63 °C on a thermometer in the thickest part.
Lift onto a clean plate, leaving the oil in the pan.
Add the penne to the boiling water.
Penne rigate · 200 gBoil for about 11 minutes, stirring now and then, until just tender.
Meanwhile, turn the frying pan to a low heat, pour in the cream and simmer gently for about 2 minutes, stirring.
Double cream · 200 mlSalmon pan oil · step 10Lay the lemon half on the chopping board.
Lemon · 0.5 piece
Take the pan off the heat and squeeze in the juice.
Lay the dill on the board.
Fresh dill · 10 gTip the penne into the sauce, set the pan over a low heat and stir for about 1 minute to coat and warm through.
Break the salmon into large flakes on its plate with the fork, then fold them in gently.
Grind over a little pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add 1 tablespoon of salt.⏱ 5sResultBoiling salted water |
| 4 | 240 g | Lay the salmon on the large plate.⏱ 10sResultSalmon fillet | |
| 5 | 0.25 tsp | Season both sides with ¼ teaspoon of salt.⏱ 10sResultSeasoned salmonused in step 8 | |
| 6 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 7 | — | | Heat over a medium-high heat for about 1 minute, until the oil shimmers.⏱ 1 minResultWarm olive oil |
| 8 | Seasoned salmonstep 5 |  | Lay the salmon in the pan with the tongs.⏱ 15sResultSalmon frying |
| 9 | — | | Fry for about 4 minutes on each side, turning once with the spatula, until it flakes easily. Fish is safe to eat when it reaches 63 °C on a thermometer in the thickest part.⏱ 8 minResultCooked salmon |
| 10 | Cooked salmonstep 9 | | Lift onto a clean plate, leaving the oil in the pan.⏱ 15sResultSalmon pan oilused in step 13 |
| 11 | 200 g | | Add the penne to the boiling water.⏱ 15sResultPenne to boil |
| 12 | — | | Boil for about 11 minutes, stirring now and then, until just tender.⏱ 11 minResultCooked Penneused in step 19 |
| 13 | 200 ml | | Meanwhile, turn the frying pan to a low heat, pour in the cream and simmer gently for about 2 minutes, stirring.⏱ 2 minResultSalmon cream |
| Salmon pan oilstep 10 | |||
| 14 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 15 | Lemonstep 14 | | Take the pan off the heat and squeeze in the juice.⏱ 20sResultLemon cream sauce |
| 16 | 10 g | | Lay the dill on the board.⏱ 5sResultFresh dill |
| 17 | Fresh dillstep 16 |  | Chop it finely.⏱ 30sResultChopped dill |
| 18 | Chopped dillstep 17 | | Stir it into the sauce.⏱ 10sResultDill cream sauce |
| 19 | Cooked Pennestep 12 |  | Drain the penne in the colander.⏱ 20sResultDrained Penne |
| 20 | Drained Pennestep 19 | | Tip the penne into the sauce, set the pan over a low heat and stir for about 1 minute to coat and warm through.⏱ 1 minResultPenne in dill cream |
| 21 | Salmon to flakestep 10 | | Break the salmon into large flakes on its plate with the fork, then fold them in gently.⏱ 1 minResultSalmon pasta |
| 22 | 1 pinch | | Grind over a little pepper.⏱ 5sResultPeppered salmon pasta |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 1,140kcal | |
| 42g | |
| 60g | |
| 25g | |
| 81g | |
| 4g | |
| 6g | |
| 675mg |
Penne in a lemony cream sauce with dill and flakes of pan-fried salmon. Serves 2.
What you’ll doYou will pan-fry salmon fillets, make a cream sauce in the same pan with lemon and dill, toss penne through it and fold in the flaked salmon.
