Salmon Pasta with Parsley Sauce
From The Ultimate
30-Minute Cookbook (Canada, UK), by Jenni Fleetwood.
1 pound salmon fillet, skinned
2 cups dried pasta, such as penne or twists
6 ounces cherry tomatoes, halved
2/3 cup low-fat crème fraîche
3 Tbsp chopped fresh parsley
finely grated zest of
ground black pepper
Cut the salmon into bite-size pieces, arrange on a
heatproof plate, and cover with foil.
Bring a large pan of salted water to a boil and add
the pasta. Place the plate of salmon on top and cook
for 10 to 12 minutes, until the pasta and salmon are
Drain the pasta and toss with the tomatoes and
salmon. Mix together the crème fraîche, parsley,
orange zest and pepper to taste, then toss with the
salmon and pasta and serve hot or cold.
Yield: Serves 4