Creamy Salmon Pasta


  • 2 salmon fillets
  • 1 tbsp olive oil, plus 1 tsp if roasting
  • 175g tagliatelle
  • 2 shallots or 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100ml white wine
  • 200ml double cream or crème fraîche
  • ¼ lemon, zested and juiced
  • ½ small bunch dill, finely chopped


  1. Heat the oven to 200'C, drizzle the salmon with olive oil and roast for 12 mins until opaque and the flesh starts to flake when pressed.
  2. While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
  3. For the sauce, fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more.  Add the wine, until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
  4. Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Grind over some black pepper and scatter over the remaining dill. 
  5. Serve and Enjoy!
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