TOMATO PENNE WITH SALMON AND DILL
Prep time 10 mins Cooking time 35 mins Serves 4 250g salmon fillet 4 tbsp olive oil 1 tbsp fish stock 15g fresh dill, chopped, plus extra sprigs to garnish 1 onion, finely chopped 2 garlic cloves, crushed 2 tins chopped and peeled tomatoes A pinch of cayenne pepper ½ cup non-alcoholic white wine 500g penne 4 tbsp cream Preheat the oven to 180ºC. Place salmon on a roasting tray, drizzle with 2 tbsp olive oil and fish stock, season with salt and pepper, and sprinkle a pinch of dill on top. Cover the tray with foil and bake the fish for about 20 minutes. Set aside to cool. Heat the remaining oil in a pan and brown the onion and garlic. Add tomatoes, bring to the boil, then season with the cayenne pepper, salt and black pepper. Pour in non-alcoholic white wine, reduce the heat and allow to simmer for about 10 minutes. Then, remove from the heat and blitz with a stick blender. Bring a pot of salted water to the boil, cook the pasta until al dente, then drain. Return the tomato sauce to the heat and stir in cream and remaining dill. Flake the salmon with a fork and add, then pour the sauce over the pasta and toss to coat. Garnish with dill sprigs and serve hot.