I usually prefer tomato based pasta sauces, but this creamy, white wine sauce is a perfect match for the salmon and broccoli. As I don't use a lot of cream, it's actually quite light, but if you prefer a richer sauce then do add more!
It's a great pasta dish to throw together when you don't have a lot of time, and can be on the table in less than half an hour. The recipe is for 2 people but can be easily halved or doubled as required.
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
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 of 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 low to medium heat.
- When the oil is up to temperature, add the diced shallot and sauté until the onion is translucent.
- Increase the heat to medium and 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 lower the heat.
- Pour in the wine and let it reduce slightly before adding the cream.
- Return the salmon and broccoli to the pan and 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. Stir to combine the ingredients.
- Serve with grated parmesan.
