Salmon and Leek Pappardelle Pasta

Cook the pasta according to instructions. When draining the water ensure that 100ml water is reserved.

Heat the butter in a cast iron pan on direct medium-high heat.

Slice the leeks and shallots thinly, then fry in the butter with the fresh rosemary stirring to prevent burning. Just before the leeks begin to brown add the salmon on top of the cooked greens.

Place the salmon fillets on top of the fried greens and season well with salt and pepper.

Zest and juice the lemon and add to the salmon. Cover with a lid and cook for 5 minutes.

Remove the lid, flip the salmon, then cook the fish for a final 3 minutes.

Carefully remove the salmon and place on to board to cool slightly before flaking.

Stir the crème fraîche into the greens along with the pasta water. Add salt and pepper to taste then warm the sauce through.

Stir the pasta into the sauce and allow to heat through. Divide between two plates and evenly distribute the flaked salmon before serving.