This incredibly fast and easy creamy pasta dish is not as heavy as your usual creamy pasta. The citrus from the lemon combined with the pasta makes it a light delicious meal. Top off with a beautiful piece of flavoursome crispy skin salmon. Impress your guest with a restaurant quality meal at home!
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Lightly season the salmon fillets with cayenne pepper & salt then lightly coat both sides of the salmon fillets in flour.
Heat a large pan with oil on medium to high heat, place salmon skin side down. Press down on the salmon to ensure the skin is fully against the pan.
Check the side of the salmon, if it has changed to an opaque shade 3/4 way through the salmon then it is ready to turn the salmon on the other side. Cook salmon flesh side down until the rest of the salmon changes colour. Set aside flesh side down.
Cook pasta in a large pot of salted boiling water, stirring occasionally until al dente. Drain pasta and reserve a cup of pasta water for cooking. Set pasta aside.
Heat a large pan with butter over medium heat, add in crushed garlic, diced onion, stirring occasionally for 1 minute, until fragrant.
Pour in chicken stock, stirring occasionally. Add in cream, continue to stir. Sauce will slowly thicken (add some pasta water to sauce if necessary).
Pour in lemon juice, parsley and season with salt, pepper and chilli flakes, stirring occasionally. Return pasta to the sauce and cook, tossing often until pasta is coated in sauce.
Plate pasta with salmon on top to serve. Enjoy!
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