Creamy Garlic Salmon Pasta

1. For the pasta: Bring a large pan of well-salted water to the boil. Cook the pasta according to packet instructions until al dente. Before draining, scoop out a mugful of pasta water and set aside. Drain the pasta.

2. For the salmon: Pat the salmon fillets dry with kitchen paper and season generously on both sides with salt and black pepper. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Place the salmon in the pan and cook for 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside to rest. Once slightly cooled, flake into large chunks.

3. For the sauce: Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced garlic and cook gently for 1–2 minutes until soft and fragrant — don't let it brown. Stir in the flour and cook for 30 seconds, stirring constantly. Gradually pour in the milk, stirring to combine, followed by a splash of the reserved pasta water. Cook for 2–3 minutes until you have a loose, silky sauce. Season with salt, pepper, and the lemon juice.

4. Add the drained pasta to the sauce and toss well to coat, adding more pasta water if needed to loosen. Gently fold in the flaked salmon and capers (if using), being careful to keep the salmon in chunky pieces rather than breaking it down completely.

5. Divide between bowls and finish with an extra crack of black pepper and a small squeeze of lemon if you like.