Flaked salmon and sweet spring peas in a light cream sauce with penne. Feels elegant but is genuinely effortless — a perfect spring weeknight dinner.
Instructions
Cook the penne until al dente. Reserve 150 ml pasta water before draining.
Cook the salmon: Season the salmon fillet with salt and pepper. Heat a little olive oil in a frying pan over medium-high heat. Cook skin-side down for 4–5 minutes, then flip and cook for a further 3 minutes. Remove and flake into large chunks, discarding the skin.
Make the sauce: In the same pan over medium heat, add the peas and cook for 2–3 minutes until tender. Pour in the cream and let it bubble for 2 minutes until slightly thickened. Season with salt, white pepper, and a squeeze of lemon.
Combine: Add the drained penne to the sauce and toss to coat. Add a splash of pasta water if needed.
Gently fold in the flaked salmon — try to keep some larger pieces intact.
Serve immediately, topped with a little lemon zest and extra black pepper.
