Ingredients
Units Scale
- 500g penne pasta
- 1 tablespoons olive oil
- 2 salmon fillets, skinless
- 3 spring onions
- 2 teaspoons minced garlic
- 2 level tablespoon fish sauce
- 150ml thickened cream
- 2 heaped tablespoon capers
- 1 teaspoon lemon juice
- parmesen cheese, garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
- Prepare the Salmon: Heat olive oil in a large pan over medium heat. Season the salmon fillets with a pinch of salt and pepper. Cook for about 3-4 minutes per side until golden brown and cooked through. Remove from the pan, flake into pieces, and set aside.
- Make the Sauce: In the same pan, add the minced garlic and sliced spring onions. Sauté for 1-2 minutes until fragrant. Stir in the fish sauce, thickened cream, capers, and lemon juice. Simmer for 2-3 minutes.
- Combine Everything: Add the cooked penne pasta to the pan, tossing to coat in the creamy sauce. If needed, add some reserved pasta water to loosen the sauce. Gently fold in the flaked salmon.
- Serve and Enjoy: Dish up the pasta, garnish with freshly grated Parmesan cheese, and serve immediately.
- Cook Time: 20
