Lemon and Dill Salmon Pasta
Ingredients
- 2 salmon fillets
- 200g dried pasta such as gemelli or penne
- 200g frozen garden peas
- half a cucumber
- 200g crème fraîche
- 2 lemons, zest and juice
- large handful of dill, finely chopped
- 1 garlic clove, mashed
- 1 tsp Dijon mustard
- 1 tsp runny honey (not suitable for babies under 1 year old)
Preparation
Preheat the oven to 200˚C/Fan 180˚C. Place the salmon fillets on a baking sheet and cook in the oven for around 15 minutes, until done.
Cook the pasta according to the pack instructions, adding the frozen peas 2 minutes before the end of cooking. Drain the pasta and peas then return to the pan along with the crème fraîche, juice and zest of 1 lemon, and 3/4 of the dill.
Add the mashed garlic, Dijon mustard, honey, remaining dill and juice from 1 lemon to a bowl and whisk together. Stir the sauce into the pasta.
Peel, deseed and chop the cucumber, flake the salmon and gently stir both through the pasta. Serve and enjoy!
