Spring is in the air (finally!) and I’ve been feeling in the mood for some lovely fresh, zingy food. This creamy salmon pasta dish is perfect for seeing in the new season. Actually, if I’m honest, I can’t resist it at any time of year, so it’s become a bit of a staple in our household. It’s simple and delicious, and the best part is you can throw it together in about twenty minutes. Like many of the other recipes you’ll find here, this is based on a dish I first tried in Italy – in this case, penne al salmone. (Note to self: must curb my pasta-junkie tendencies and spend more time investigating the culinary merits of other types of cuisine!)
The main ingredients – salmon, cream and penne – are true to the traditional recipe, although in Italy smoked salmon is often used rather than hot smoked or poached salmon. The salmon in my version is pre-cooked, which is maybe cheating a bit, but also super time-saving. I have to admit, I often take it one step further and buy salmon cooked with lemon and parsley, meaning I can strike lemon and parsley off my ingredients list. My hubby came up with the idea to throw in some capers and now we always add them. The slight saltiness they bring to the dish goes really well with the smokey, delicate salmon and the freshness of the lemon. Give this one a go and you too might find yourself coming back to it again and again.