This was invented to use up ‘bottom of the fridge’ ingredients, a specialty of mine as you’ll know if you’re a regular reader! Season, then oven bake the salmon. Pan fry onion and garlic. Add a splash of wine and frozen peas, then season. Toast some pine nuts to add a bit of crunch and put the past on to boil. Remove from the heat and stir in crème fraiche and a tablespoon of wholegrain mustard.
Mix the creamy sauce with the pasta, spoon into bowls and top with the salmon. Quick and easy for a weekday tea.