Salmon & Lemon Tagliatelle - Fresh & Elegant

(Serves 4)

Ingredients
400 g fresh tagliatelle
2 salmon fillets (skinless)
2 tbsp butter
2 shallots, finely chopped
2 garlic cloves, minced
100 ml dry white wine
150 ml double cream
Zest & juice of 1 lemon
1 tbsp fresh dill, chopped
Salt & pepper
Handful of parsley to finish

Method
Cook pasta in salted water until al dente, reserve ½ cup pasta water.
Season salmon, pan-sear in butter until golden & just cooked. Remove, flake into chunks.
In same pan, add shallots & garlic, cook until soft. Deglaze with wine, reduce by half.
Stir in cream, lemon zest & juice, simmer gently.
Toss in pasta with a little reserved pasta water. Add salmon & dill. Season.
Serve topped with parsley.

Keeps: 2 days in fridge. Add splash of milk/cream to reheat.

This salmon and lemon tagliatelle is my answer to "elegant but effortless." The bright citrus cuts through the richness of the salmon perfectly, and a splash of white wine brings everything together beautifully.

The best part? Any pasta will do. Fresh tagliatelle is lovely, but dried linguine or fettuccine work just as well. This isn't about perfection - it's about good ingredients treated simply.

I love this recipe because it works for any occasion - a quiet Tuesday night dinner or something special when you want to impress without stress. The white wine (save a glass for yourself, obviously) adds depth, and the lemon keeps everything bright and fresh.