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Easy Salmon and Dill Pasta with Capers

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Very easy, fresh and fulfilling Spaghetti! Leftover baked salmon, capers, wine and fresh dill in a creamy sauce will star at any gathering with friends. So fast, all is done within 25 minutes. The rule number one: the fresher the products, the better – Easy Salmon and Dill Pasta with Capers.

Total Time: 25 minutes

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Baked Salmon:
200g of salmon fillet with skin, cleaned and drained
A splash of olive oil
Sea salt and ground black pepper

The Pasta:
2 portions of good quality Spaghetti
A knob of butter
1 medium shallot, peeled and finely chopped
2 cloves of garlic, crushed, peeled and finely chopped
1 teaspoon of capers, finely chopped
A splash of dry white wine
1/2 cup of cooking cream
1 tablespoon of fresh dill, washed and chopped
Lemon wedges and Parmesan cheese to finish

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First, prepare the salmon: pan-fried or baked in the preheated oven to 180 degrees. No matter which technique you prefer, add a splash of olive oil and a pinch of sea salt and ground black pepper.

Cook the pasta in a large cooking pan filled with salted hot boiling water until al dente.

Meanwhile the Spaghetti is cooking, prepare the sauce. Melt a knob of butter in a medium frying pan or wok on medium heat. Add onion and sauté for about 5 minutes.

Next, add the garlic, just to smell it out for a couple of seconds and then capers. Baste with white wine and reduce. Thicken with some double cream and fresh dill.

Shred the salmon with 2 forks and add it into the sauce. Warm it up for 1-2 minutes and serve. Sprinkle with lemon juice and a good amount of Parmesan cheese. Buon appetito!

Makes 2 serves.

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