Alfredo Style Salmon & Dill Penne Pasta

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the salmon fillets with a pinch of salt and pepper and cook for 3 minutes on each side, or until cooked. TIP: It is okay for the salmon to be slightly pink on the inside. Remove from the pan and set aside on a plate. Flake into small pieces with a fork.

While the salmon is cooking, add the penne (use suggested amount in order for your dish to be perfectly balanced, just the way we planned it!) to the boiling water. Cook for 10 minutes, or until ‘al-dente’. Drain and return to the pan. Drizzle with olive oil to prevent sticking.

Wipe out the large pan and return it to a medium-high heat with a drizzle of olive oil. Add the brown onion and cook for 3-4 minutes, or until soft. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the white wine vinegar (for the pasta) and cook for 1 minute, or until evaporated. Reduce the heat to low and add the thickened cream and Parmesan (reserve some for garnish!). Crumble in the vegetable stock cube and season with pepper. Stir for 1 minute, or until combined.

Add the cooked penne and flaked salmon to the pan and stir through until coated in the sauce. TIP: Do this in the saucepan if your frying pan isn’t big enough. Add the dill (if using) (reserve some for garnish!) and stir through. TIP: If your kids don’t like dill, remove their portions from the pan before stirring through the dill.