Creamy Lemon Salmon Pasta in 20 Minutes

• 12 oz pasta, such as tagliatelle or penne (350 g)
• 14 oz skinless salmon fillet (400 g)
• 1 head broccoli, in small florets
• 1 tbsp butter
• 2 garlic cloves, finely chopped
• 1¼ cups heavy cream or half-and-half (300 ml)
• ½ cup grated parmesan (50 g)
• 1 lemon, zest and juice
• 1 bunch fresh dill
• Salt and pepper

Instructions

1. 01

   Cook the pasta in well-salted water according to the package. Add the broccoli for the last 3 minutes.

2. 02

   Cut the salmon into 1-inch (2 cm) cubes and sprinkle with a little salt.

3. 03

   Melt the butter in a large skillet and cook the garlic for 30 seconds.

4. 04

   Pour in the cream and bring it to a boil. Stir in the parmesan and lemon zest.

5. 05

   Add the salmon and let it poach gently over low heat for 4–5 minutes, until just cooked.

6. 06

   Save a cup of pasta water, then drain. Gently fold pasta and broccoli into the sauce, loosening with pasta water if needed.

7. 07

   Season with lemon juice, salt and pepper. Top with chopped dill and serve.