Salmon with Spaghetti and Lemon Cream Sauce from Kitchen Sanctuary: Quick and Easy

250g (9oz) spaghetti

1 tablespoon olive oil

1⁄8 teaspoon salt

1⁄8 teaspoon ground black pepper, plus extra to serve

3 skin-on salmon fillets

1 small onion, peeled and chopped

2 garlic cloves, peeled and minced

2 tablespoons white wine

5 tablespoons double (heavy) cream

Zest of 1 lemon, plus juice of ½ (about 1 tablespoon)

85g (1 cup) sugar snap peas (snow peas), roughly chopped

1 small courgette (zucchini), spiralized or cut into thin strips

To serve

2 tablespoons grated (shredded)

Parmesan

lemon zest

lemon wedges

Cook the spaghetti in a large pan of boiling salted water, as per the packet instructions. While the spaghetti is cooking, heat the oil in a large frying pan (skillet) over a medium–high heat.

Sprinkle the salt and pepper on the flesh of the salmon fillets and place in the pan, skin-side down. Cook for 3 minutes until the skin is crispy.

Turn the salmon over and add the onion to the pan. Cook the salmon and onion for a further 3 minutes until the onion starts to soften. Take the salmon out of the pan and place on a chopping board.

Add the garlic to the onion and cook for a minute, stirring. Add the wine and let it bubble for a minute, then pour in the cream and reduce the heat to medium.

While the cream heats through, remove the skin from the salmon and break the salmon into rough chunks (don’t worry if it’s not quite cooked at this point). Add the chunks back into the pan with the lemon zest.

By now the spaghetti should be almost ready. Add the peas and spiralized courgette to the spaghetti for the last minute of cooking. Then drain the pasta, reserving about ½ cup of the cooking water.

Add the spaghetti, sugar snaps and courgette to the frying pan and toss through along with the lemon juice and a couple of splashes of the reserved pasta water.

Divide between bowls and top with grated Parmesan, freshly ground black pepper and a little bit of lemon zest. Serve with lemon wedges.