Ingredients
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Salmon: 300 g (10.5 oz)
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Pasta: 340 g (12 oz)
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Butter: 20 g (1.5 tbsp)
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Extra virgin olive oil: a drizzle
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Heavy cream: 200 ml (¾ cup + 2 tbsp)
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Zest of 1 lemon
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Grated Parmesan: 30 g (⅓ cup)
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Capers: 10-15 pieces
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Fresh parsley
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Salt and Pepper to taste
Cooking Instructions
Cook the pasta al dente in advance.
Cube the salmon and pan-fry it in butter and olive oil over high heat for 1-2 minutes. • Use heavy cream for a rich sauce. • Finish with grated Parmesan for that perfect touch.
Chef's Note
Salmon Fresh or frozen salmon works great for this recipe.
Pasta Water Once you start saving pasta water, you'll never go back! The starch helps the sauce cling to the pasta and gives it a gorgeous sheen. If you forget to save pasta water, broth can work, but it won't match the flavor or texture.
Lemon I love adding lemon zest to the pan-fried salmon (you decide if it's for you!).
Capers These are optional, but I'm obsessed! Their salty, briny bite complements the dish perfectly.
I used fresh parsley, but feel free to swap it for dill or other herbs. • Add salt and pepper to taste.
