Servings4
Ingredients
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Instructions
- Cook the pasta until al dente and reserve a mug of the cooking water.
- Warm the oil in a wide pan and soften the leek for 4–5 minutes. Add the salmon and cook gently for 3 minutes, turning once.
- Stir in crème fraîche, Dijon and a splash of pasta water. Simmer gently for 2 minutes; avoid a hard boil.
- Fold in spinach and let it wilt, then add the pasta and cook until the salmon is just done.
- Finish with lemon juice, dill and black pepper. Add more pasta water if the sauce needs loosening.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Dill, lemon and dijon mustard gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: creamy pasta with spinach and fresh dill.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Dijon and dill give this version a sharper, greener profile than a classic lemon-cream pasta. Serve with extra dill and a squeeze of lemon.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.