Salmon, samphire and tenderstem broccoli pasta
Almost nothing goes better with fish as salty samphire, adding a depth of flavour to this salmon, broccoli and cream pasta dish
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
350g salmon fillets, skin removed
400g dried pappardelle pasta
400g tenderstem broccoli
100g samphire
zest of 1 lemon
salt
pepper
150ml cream
1 tbsp parsley, chopped
1 tbsp olive oil
Method
In a small pot boil some salted water and add the broccoli and samphire, simmering for two minutes. Drain the broccoli and samphire, cooling it down immediately with cold water and leaving aside.
In another, larger saucepan, bring some well salted water to boil and add the pasta. Simmer for 8-10 minutes until al dente. Drain and stir through some olive oil and leave aside.
Cut the salmon into large pieces and season with salt and pepper. Heat up the tablespoon of oil in a large frying pan and add the salmon along with the broccoli and samphire. Cook for around one minute before adding cream.
Bring the cream to a simmer and add the lemon zest, parsley and salt and pepper to taste. Make sure the salmon has been cooked all the way through in the cream before removing from the heat.
Stir the pasta through the sauce and serve.
