Salmon pieces quickly pan-seared and blended with fresh dill and lemon give this pasta a light sauce consistency without using cream. Suitable for those seeking an elegant yet practical dinner.
Boil the pasta in plenty of salted water for the package time; reserve a cup of the cooking water before draining.
Lightly sauté the garlic in olive oil, then add the salmon cubes; cook on all sides over low-medium heat for 4-5 minutes.
Add the drained pasta to the salmon pan and toss with the reserved cooking water, lemon juice and zest, and dill to create a light sauce consistency.
Important: Don't overcook the salmon — the outside should be lightly browned while the inside stays moist; otherwise the texture becomes dry and flaky. Allergen: contains fish and wheat (gluten).
If you're using the salmon's skin, frying it skin-side down first to crisp it up adds a special pleasure to the texture.
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