This pasta combines quick-cooked salmon pieces with fresh dill and lemon for a light sauce without cream. It is an elegant yet practical option for dinner.
Cook the pasta in plenty of salted water according to the package directions. Reserve 200 ml of pasta water before draining.
Lightly sauté the garlic in olive oil, then add the salmon cubes and cook over low-medium heat for 4–5 minutes, turning to cook all sides.
Add the drained pasta to the pan with the salmon. Stir in the reserved pasta water, lemon juice and zest, and dill to make a light sauce.
Do not overcook the salmon; it should be lightly browned outside and remain moist inside, or it may become dry and fall apart. Allergens: contains fish and wheat (gluten).
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