Salmon and Fennel Pappardelle

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Cut fennel bulb in half then slice into 1cm wedges and slice stems on an angle 1cm. Finely chop 2 tablespoons of reserved fronds and set aside. Place salmon, fennel bulb and stems on prepared tray and season with salt and pepper. Cook 12–15 minutes or until salmon is just cooked and fennel is soft.
3. While salmon and fennel cook, prepare the salad. Using a vegetable peeler, peel courgette into long ribbons; dice roasted capsicum 1cm. Toss in a bowl and dress with vinegar and a drizzle of oil just before serving. In a bowl, combine sour cream, lemon zest and juice, mix well and set aside.
4. When salmon and fennel have 5 minutes cook time remaining, cook pasta. Separate pasta strands and add to boiling water for 3–5 minutes or until al dente (just cooked). Reserve half cup of pasta water, drain and return pasta to pot with a drizzle of oil to prevent sticking.
5. Remove skin and any bones from cooked salmon, flake flesh into large pieces and set aside. Heat a drizzle of oil in a large fry-pan on medium heat and add capers, garlic and roasted fennel. Cook for 1–2 minutes or until garlic is cooked. Add white wine and cook a further 1 minute until evaporated.
6. Remove pan from heat and fold through sour cream mixture, half the reserved pasta water, cooked pasta, first measure of chives and reserved fennel fronds. Gently fold salmon through pasta and season to taste with salt and pepper. Mix through additional pasta water if pasta is too dry.
7. Divide salmon and fennel pappardelle onto plates, top with courgette and roasted capsicum salad, a sprinkle of toasted pumpkin seeds and chopped chives.