SPRING PASTA WITH SALMON, PEAS AND DILL

This morning the boys turned their hands to a nice,easy and very healthy dish. A perfect meal for Spring or any other season we'd say.

IF YOU FANCY HAVING A GO YOURSELF HERE'S THE RECIPE

READY IN:  30 min

PORTIONS:  6-8

INGREDIENTS:

• Cooking spray
• 12 oz. 
• salmon fillets, skin removed
• 1 tsp. 
• whole coriander, crushed
• Kosher salt and freshly ground black pepper
• 1 lb. 
• cavatappi or other short pasta
• 8 oz. 
• fresh or frozen English peas
• 4 tbsp. 
• unsalted butter, cut into pieces
• 1/2 
• yellow onion, chopped
• 1/2 c. 
• dry white wine
• 3 tbsp. 
• fresh dill, torn

 DIRECTIONS:

• Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.

• Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.

• Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.