I usually prefer tomato based pasta sauces, but this creamy, white wine sauce is a perfect match for the salmon and broccoli.
In my version, I only add a little single cream, but if you like a creamier sauce, then you can add more cream or even stir in some cream cheese.
It's a pretty quick meal to throw together, and is perfect for when you're short on time or just don't fancy spending hours in the kitchen!
Serves 2
1 tablespoon of olive oil
1 shallot
2 salmon fillets
125g Tenderstem broccoli tips or broccoli florets
50ml single cream
100ml white wine
Handful of fresh basil and/or dill
Seasoning
Parmesan
140-200g penne pasta
- Finely dice the shallot.
- Skin the salmon fillets and remove any bones.
- Cut the salmon into chunks.
- If using broccoli, then remove the florets from the broccoli stalk.
- Steam the broccoli tips or florets for 5 minutes, then set aside to cool.
- Cook the pasta according to the packet instructions.
- Approx 7 minutes before the end of the pasta cooking time, heat the olive oil in a frying or sauté pan over a medium heat.
- When the oil is up to temperature, add the salmon. Sauté quickly for 2-4 minutes, until the salmon loses it's opacity and starts to brown.
- Remove the salmon from the pan and set aside. Reduce the heat to medium low.
- Add the diced shallot to the pan and sauté until it becomes translucent.
- Increase the heat back to medium and pour in the wine. Let it reduce slightly before adding the cream.
- Let it bubble away for a few minutes before return the salmon and broccoli to the pan. Stir to combine. Season well with sea salt and a good amount of black pepper.
- Drain the pasta and then add to the pan along with a handful of torn basil leaves and/or dill. Stir to combine the ingredients.
- Serve with grated parmesan.
