This is a really easy recipe that anyone can master and tastes great. It's perfect for a quick mid week dinner. The creamy sauce clings well to the thick ribbons of pappardelle pasta but you could use any type of pasta that you like.
Ingredients 1/2 onion, finely diced
A little oil for frying
150ml crème fraiche
50ml double cream
Small handful frozen peas
Salt & pepper
2 salmon fillets
6 'balls' Pappardelle pasta
Place the pasta in boiling water and cook as per packet instructions.
Heat a little oil over a medium high heat in a frying pan then place the salmon skin side down.
Cook the salmon for 6-7 minutes until the skin is crisp and then flip over for another couple of minutes on the other side. Focusing most of the cooking with the salmon skin side down will keep the flesh moist and tender.
Set aside the salmon and then fry the onions in the frying pan until translucent.
Add in the peas, cream and crème fraiche and season with salt and pepper.
Drain the pasta, smother with the creamy sauce and place the salmon on top to serve.