This is one of my absolute favourite spaghetti dishes, and it needs very little introduction… let’s get straight into the recipe!

Ingredients:

For the salmon bites:
500g salmon fillets, skin removed and cut into bite-sized chunks
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp dried mixed herbs or Italian seasoning
Salt and black pepper to taste

For the pasta:
350g spaghetti
1 tbsp butter
1 red onion, thinly sliced
3 garlic cloves, minced
2 medium tomatoes, diced
300ml double cream
50g grated Parmesan (optional)
Juice of ½ lemon
1 tsp dried oregano
Salt and black pepper to taste

To garnish:
Fresh rosemary sprigs
Lemon slices

Method:

1. Cook the spaghetti
Bring a large pot of salted water to the boil.
Cook the spaghetti according to the packet instructions until al dente. Reserve about ½ cup of pasta water before draining.

2. Prepare the salmon bites
In a bowl, toss the salmon pieces with olive oil, paprika, garlic powder, herbs, salt and pepper.
Heat a large frying pan over medium-high heat.
Cook the salmon for 2-3 minutes per side until golden and slightly charred. Remove from the pan and set aside.

3. Make the creamy sauce
Reduce the heat to medium.
Add the butter to the same pan and sauté the sliced red onion for 3-4 minutes until softened.
Add the garlic and cook for another minute.
Stir in the diced tomatoes and oregano. Cook for 2-3 minutes until the tomatoes begin to soften.
Pour in the double cream and stir well.
Add the Parmesan if using and allow the sauce to simmer gently for 3-4 minutes until slightly thickened.
Season with salt and black pepper.

4. Bring everything together:
Add the cooked spaghetti to the sauce and toss until fully coated.
If the sauce feels too thick, add a splash of the reserved pasta water.
Stir in the lemon juice.
Return the salmon bites to the pan and gently fold them through the pasta.

5. Serve:
Transfer to a large serving dish or serve straight from the pan.
Garnish with fresh rosemary and lemon slices.