Creamy Salmon Pasta

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook pasta in large pot of boiling water for 10–11 minutes, until just tender. Reserve ¼ cup pasta water and drain. Return to pot and drizzle with a little olive oil to prevent sticking.
3. Pat salmon dry with paper towels and remove any remaining pin bones. Arrange salmon, skinside-down, on prepared tray. Season with first measure of salt and sprinkle with lemon zest. Bake for 7–8 minutes (depending on thickness), or until just cooked through.
4. Heat a drizzle of oil in a medium pot on medium heat. Cook onion for 2–3 minutes, until softened. Add garlic, courgette and capsicum and cook a further 2–3 minutes, until starting to colour. Remove from heat.
5. Use a fork to flake salmon flesh away from skin and discard skin. Return pot with pasta to lowmedium heat and add cooked veggies, peas, sour cream, lemon juice, second measure of salt and first measure of parsley
6. Gently fold through flaked salmon. Heat for 1–2 minutes, until warmed through. Season to taste with freshly ground black pepper. If sauce is a little dry, stir through some of reserved pasta water until you reach your desired consistency.
7. Spoon creamy salmon pasta into bowls and garnish with remaining parsley (if using).