Creamy Salmon Pasta with Lemon and Dill

Cook the salmon first. To roast, heat the oven to 200C (180C fan/gas 6), place the salmon on a baking tray, drizzle with a little olive oil, and roast for 12 minutes until just opaque and flaky. To steam, place the fillets skin-side down in a steamer over simmering water and cook for 8 to 10 minutes until fully cooked.

Meanwhile, bring a large pan of salted water to a boil and cook the penne until al dente according to the package instructions, about 10 minutes. Reserve 100 ml of the pasta water, then drain.

Heat 1 tbsp olive oil in a wide frying pan over medium heat. Add the finely chopped shallots and cook for about 6 minutes until softened but not browned. Stir in the garlic and cook for 1 minute, then pour in the white wine and let it simmer until reduced by about half.

Lower the heat and stir in the double cream or creme fraiche. Season to taste and bring the sauce to a very gentle simmer. Remove the skin from the cooked salmon and break the flesh into large chunks.

Add the cooked pasta, salmon, lemon zest, a squeeze of lemon juice, and most of the dill to the sauce. Toss gently so the salmon stays in chunky pieces, adding a splash of reserved pasta water if needed to loosen the sauce.