Fresh raw salmon is 'cooked' in lemon juice, then tossed with warm pasta, a creamy garlic sauce, peppery rocket leaves and toasted pine nuts. A delicious summery meal for one that can be easily doubled if you have company!
5 people made this
200g penne pasta
1 salmon fillet
1 lemon, juiced
50g pine nuts
1 or 2 tablespoons single cream
1 of 2 cloves of garlic, crushed or very finely chopped
lemon juice, to taste
fresh dill, to taste
a bunch of rocket leaves to serve
Method Prep:15min › Ready in:15min
Cook the pasta in boiling salted water according to the instructions on the packet. Drain.
Slice the salmon fillet into very thin slices; transfer into a bowl. Squeeze lemon juice on top of salmon; toss with a fork to ensure all the salmon is coated with lemon and starting to turn pale pink and 'cook'.
Heat a dry frying pan until hot; add pine nuts and allow to toast and turn golden in colour without burning.
Stir cream and crushed garlic together in a bowl; season to taste with lemon juice and a few finely chopped sprigs of dill.
Drain pasta; place on a plate. Add rocket leaves, marinated salmon and top with creamy garlic sauce and toasted pine nuts.