I love salmon.  It is so versatile, so tasty and so very good for you.  With it being sustainably farmed, it is now within everyone’s reach and we never get tired of eating it, be it simply served with a crispy skin on a bed of vegetables, coated in complimentary flavourings, Asian style or, in the case of this recipe, Italian style.

Salmon and Italian are not two words you automatically link together as it is not a fish native to that country but by applying that Italian knack of pairing a few simple flavours with some pasta, this recipe works very well.  This recipe serves two.

Salmon & Broccoli Pasta

Pasta of your choice (I have used spaghetti here but fettuccine would also be great) cooked as per pack instructions 

2 x 150gm Salmon portions, skinned and cubed (you could get away with using less than this but we love our salmon so I tend to be generous!)

1 Shallot, finely chopped

1-2 Garlic Cloves, crushed

1/2 head of Broccoli florets

150ml Cream

EVOO

Salt & Freshly Ground Black Pepper

Put the pasta on to cook.  Heat a couple of tablespoons of olive oil into a frypan and add the Shallot and garlic and cook gently until the Shallot has softened.  Add the broccoli florets to the pasta about 3 minutes before the pasta is ready.

Add the cubed salmon and cream to the frypan and heat through until the salmon is cooked. Drain the pasta and broccoli and add to the frypan and combine with the salmon and cream. Season with salt and pepper.

Serve and enjoy with a nice, crisp glass of your favourite white wine.