Zesty Cream Cheese Salmon Fusilli

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

Ingredients

• 400g Monty & Sons Fusilli Pasta

• 200g fresh salmon fillets

• 60g cream cheese + 65ml heavy cream 

• 20g butter, at room temperature

• 1 unwaxed lemon (zest only)

• Salt, to taste

• Fresh dill, snipped or parsley (for garnish)

Instructions

1. Prepare the Salmon: Preheat your oven to 180°C. Season the salmon fillets with salt. In a pan over medium-high heat, sear the salmon skin-side down until crispy, then flip briefly to seal the other side. Transfer to the oven and bake for 8 minutes until cooked through. Once done, flake the salmon into large chunks, discarding the skin if preferred.

2. Cook the Pasta: Bring a large pan of salted water to a boil. Add the pasta and cook until al dente.

3. Build the Sauce Base: While the pasta cooks, place the cream cheese, heavy cream, butter, and most of the lemon zest into a large, warm serving bowl. Use a small ladle to add a splash of the hot pasta cooking water to the bowl. Whisk it together until the cheese melts and forms a smooth, loosened cream.

4. Combine: Drain the pasta, reserving a cup of the cooking water. Tip the hot pasta into the cream mixture. Add your flaked, pan-fried salmon and toss gently. If the sauce is too thick, add a little more pasta water until it coats the noodles perfectly.

5. Serve: Taste and add salt if needed. Serve immediately, topped with the fresh dill and the remaining lemon zest.