Creamy Lemon Salmon Pasta Recipe

Start by cooking the pasta

1. Bring a large pot of water to boil and then add a generous amount of salt.
2. Add the spaghetti and cook until al dente.
3. Once the pasta has cooked, reserve a cup of the cooking water and drain.

While the pasta is cooking get on with the salmon and sauce.

For the Salmon

1. Cut the salmon into bite-sized pieces and season with salt and black pepper.
2. Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
3. Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
4. Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.

To make the sauce

1. Pour the heavy cream into the skillet the salmon was cooked in.
2. Add the zest of one lemon and the juice of the remain 1 ½ lemons.
3. Bring to a simmer and cook for 2 minutes until thickened.
4. Season with salt.
5. Add ¼ cup of the pasta cooking water to the sauce and allow to simmer.
6. Add in the drained pasta and stir gently to coat the pasta in the sauce.
7. Add more cooking water if required.
8. Stir in the cooked salmon and serve sprinkled with parsley.