Ingredients
Equipment
Method
- Preheat your oven to 390°F (200°C).
- Place the salmon fillet skin-side down on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. You can add a little lemon juice if you have extra.
- Bake the salmon for 10-12 minutes, or about 5 minutes per 1.5cm of thickness. Let it rest loosely covered with foil while you prepare the sauce. Use two forks to break it into bite-sized chunks.
- Boil your pasta in well-salted water, cooking it one minute less than the package instructions. Reserve about 1 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the black pepper and garlic and cook for one minute until fragrant.
- Lower the heat slightly and add the reserved pasta water, whisking to combine.
- Add the creme fraiche and whisk until the sauce is well emulsified. Let it gently simmer for about a minute.
- Gradually add the grated parmesan cheese, mixing until melted before adding more.
- Whisk in the lemon juice.
- Add the cooked pasta to the sauce. Toss well and let it simmer gently for 1-2 minutes to thicken. Add more pasta water if needed, as the sauce will continue to thicken off the heat.
- Toss in the capers. Serve the pasta topped with the flaked salmon, lemon zest, and fresh herbs.
Notes
This recipe was created by Jenny Miller, a recipe developer focused on healthy and delicious meals. It is designed to be a weeknight favorite that feels luxurious while fitting into health-conscious lifestyles.