A delicious Pan Fried Salmon with Creamy Lemon Sauce recipe that's on the table in under 20 minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Boil 250 grams of spaghetti as per the pack instructions.

Season 3 boneless salmon fillets with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

Add 1 tablespoon of oil to a large frying pan and heat over medium to high heat.

Add the salmon to the pan skin side down and cook for 3 minutes until the skin is crispy.

Turn the salmon fillets over and add a small chopped onion to the pan, cooking for about 3 minutes until the onion starts to soften.

Remove the salmon from the pan and place it on a chopping board, noting that it is not fully cooked at this point.

Add 2 minced cloves of garlic to the pan and cook for a further minute while stirring.

Add 2 tablespoons of white wine to the pan and let it bubble for a minute.

Add 5 tablespoons of double cream or heavy cream to the pan and turn the heat down to medium.

Remove the skin from the salmon and break the salmon into nice chunky pieces, then add it back into the pan with the cream to continue cooking.

Add the zest of 1 lemon to the pan and stir.

Once the spaghetti is almost cooked, add it to the pan along with 1 spiralized courgette or zucchini and 85 grams of roughly chopped sugar snap peas.

Stir everything together and cook for a further minute.

Drain the pasta and vegetables, reserving about half a cup of the cooking water.

Add the cooked spaghetti to the pan along with the sugar snap peas, courgette, juice of half a lemon, and a couple of splashes of the reserved pasta cooking water.

Toss everything together with tongs until thoroughly combined.

Divide the pasta into bowls and top with shaved Parmesan, freshly ground black pepper, and a little bit of lemon zest.

Serve with a couple of lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens