Salmon and Courgette Fusilli

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Salmon and pasta go together so well and it makes for such a quick and easy meal that’s great to make large amounts of. It’s delicious heated up for lunch the next day, and works well cold as a pasta salad too – great for barbecues! I’ve put the ingredients as enough for two people, but if you’re cooking for more, just add an extra salmon fillet, half a courgette and 100g of pasta per person. I added some broccoli too because I didn’t have as much courgette as I thought I did, but it worked well with the flavours and would definitely recommend it!

Serves 2

2 salmon fillets (defrosted if using frozen)
1 courgette
A handful of broccoli florets
100ml white wine
75ml creme fraiche
200g fusilli
Salt and pepper
4 tbsp olive oil

1. Preheat the oven to 180C/gas mark 5. Place the salmon fillets into an oven proof dish and drizzle over 2 tbsp of the olive oil. Season with salt and pepper and cook for 15-20 minutes.
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2. Bring a large pan of salted water to the boil and cook the pasta according to the packet’s instructions. Be sure to save a little of the cooked pasta water.

3. Meanwhile, grate the courgette and separate the broccoli into small florets. Sprinkle a little salt over the grated courgette and drizzle the remaining oil over the vegetables.
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4. Heat the white wine in a saucepan and, just before it boils, add the courgette and the broccoli. Add the creme fraiche and leave to simmer for 5 minutes. Add a little of the cooked pasta water if the sauce is reducing too much.

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5. When the salmon is cooked, remove it from the oven and use a fork to flake the fish.

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6. Add the salmon (including any juices in the pan) and the vegetables to the cooked pasta. Stir well and serve!


2 responses to “Salmon and Courgette Fusilli

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