Wild Alaskan Salmon Conchiglie & Cheese (Salmon Shells Mac and Cheese)

An adult take on your favourite mac and cheese, but just as simple and easy to make as the version we know and love!

Ingredients:

1 fillet wild Alaskan salmon

250g pasta of your choice (I used shells)

250ml cream (lactose free or vegan works, too)

1 cup freshly grated parmesan cheese

2 slices lemon

80g butter

2 tbsp lemon juice (or a good squeeze)

¼ cup breadcrumbs

2 tbsp olive oil

2 tbsp flour

How to:

Preheat your oven to 180c fan, line a baking tray with baking paper.
Place your salmon fillet on it and top with 20g (of your 80g) butter in slice form.
Pop your two lemon slices on top and slide into the oven for about 8 minutes.
Once cooked, take out and set to the side removing the lemon slices.
Boil your pasta (if using shells, could take 12-14mins), drain, saving a splash of pasta water and set to the side.
In another pot, add the pasta water, cream, the rest of the butter and squeeze of lemon juice, mix together on low heat.
Coat breadcrumbs in 2 tbsp olive oil in a small bowl and stir until fully covered.
Slowly add in your grated parmesan to your cream sauce pot and stir until fully combined and melted.
Simmer for 3 minutes while you toast your breadcrumbs in a small pan on a low heat until browned. Once toasted, remove the breadcrumbs.
Add 2 tbsp flour to your cream sauce and stir until combined.
Pour in your pasta, flake (pull apart with your hands) and add in your salmon. Mix altogether.
Serve in a bowl with toasted breadcrumbs on top and some more grated parmesan if you like!

I’m seriously in love with shell pasta right now and have been craving some seafood without wanting to spend the big bucks on some lobster, this gorgeous wild Alaskan salmon 100% does the trick. Plus the colour and flavour of the wild Alaskan salmon is incredible mixed with the creamy, cheesy sauce. The shells catch it perfectly. This recipe serves 4 people in normal portions and two people with large portions!