I have actually only made this once so far! I had all the ingredients in the house and was proper craving something creamy and carby for dinner so thought I’d give this a go and it was so tasty! I’ve tried to get the amounts as close as possible but I’m a bit of an artistic chef and just bung things in until it tastes good!
Makes 4 (fairly generous) portions
400g gluten free pasta (I used Sainsburys fusilli)
2 salmon fillets (I used frozen ones!)
16 cherry tomatoes
2 spring onions (just the green bit!)
150ml Lactofree cream
100ml white wine
Squeeze of lemon juice
Salt, pepper, dried mixed herbs
Preheat the oven to 180 degrees C (fan). Lay out 2 sheets of tin foil side-by-side on a baking tray ready to make wee parcels. Fill with 4 courgette slices and 4 cherry tomatoes then lay the salmon on top. Drizzle some garlic-infused olive oil, salt, pepper and a pinch of herbs over the top then wrap up the parcels and stick in the oven for 20-25 minutes (depending on the size of the salmon).
Salt a large pot of water and bring to the boil. Pop the pasta in and cook as per the packet instructions (I’ve found this really important when preparing GF pasta). In a smaller pot, heat some oil, chopped spring onions and cubed courgettes until the courgettes start to go a bit soft then add the wine and reduce down to about half the amount. Add the cream and some Parmesan, season with salt, pepper, herbs and a squeeze of lemon juice and simmer.
When the salmon is ready, chop this into small chunks and pour the contents of the parcels into the pasta along with the cream sauce and mix.
Serve with a bit of grated Parmesan on top and enjoy!!
I thought this was delish and a great weekday dinner as it didn’t take long and wasn’t too messy!
Hope you enjoy!