Creamy Honey Mustard Salmon Pasta (Print Version)
# Ingredients:
→ For the salmon
01 -
2 salmon fillets (about 300 g)
02 -
1 tablespoon honey
03 -
1 clove garlic, crushed
04 -
2 tablespoons lemon juice
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon black pepper
→ For the pasta sauce
07 -
250 g pasta
08 -
1 tablespoon olive oil
09 -
1 medium shallot, finely diced
10 -
75 ml dry white wine
11 -
1 teaspoon wholegrain mustard
12 -
200 ml double cream
13 -
Salt and freshly ground black pepper to taste
14 -
2 tablespoons fresh parsley, finely chopped
# Instructions:
01 -
Preheat the oven to 190°C (375°F) and line a baking tray with foil.
02 -
Combine the honey, crushed garlic, lemon juice, salt and pepper in a small bowl. Use a pastry brush to spread the mixture evenly on the salmon fillets.
03 -
Place the salmon fillets on the baking tray and bake for 10 minutes until cooked through.
04 -
Bring a large pot of water to a boil, salt generously and cook the pasta al dente according to package instructions. Reserve some pasta water before draining.
05 -
While the pasta is cooking, heat the olive oil in a large, deep pan and sauté the shallot for 3-4 minutes over medium heat until softened.
06 -
Add the white wine and continue to cook until most of the alcohol evaporates. Stir in the wholegrain mustard and double cream, allowing the sauce to simmer for 1-2 minutes.
07 -
Flake the baked salmon with a fork and add it to the sauce. Stir gently to combine, then add the cooked pasta to the pan and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
08 -
Stir in the fresh parsley, adjust seasoning to taste, and serve immediately.
# Notes:
01 -
The pasta water contains starch that helps the sauce cling to the pasta, so don't forget to reserve some before draining.