Salmon & Lemon Tagliatelle

(Serves 4)

Ingredients
400 g fresh tagliatelle
2 salmon fillets (skinless)
2 tbsp butter
2 shallots, finely chopped
2 garlic cloves, minced
100 ml dry white wine
150 ml double cream
Zest & juice of 1 lemon
1 tbsp fresh dill, chopped
Salt & pepper
Handful of parsley to finish

Method
Cook pasta in salted water until al dente, reserve ½ cup pasta water.
Season salmon, pan-sear in butter until golden & just cooked. Remove, flake into chunks.
In same pan, add shallots & garlic, cook until soft. Deglaze with wine, reduce by half.
Stir in cream, lemon zest & juice, simmer gently.
Toss in pasta with a little reserved pasta water. Add salmon & dill. Season.
Serve topped with parsley.

Keeps: 2 days in fridge. Add splash of milk/cream to reheat.