Pasta with Salmon

Method

1. Peel and finely dice the onion (brunoise).
2. Heat a drizzle of olive oil in a pan and gently sauté the onion until softened.
3. Add the tomato concentrate and toast it lightly, stirring constantly.
4. Add a splash of water to prevent burning and deglaze the pan.
5. Pour in the fresh cream, season with salt and pepper, then turn off the heat.
6. Chop the parsley and add it to the pan.
7. Cut the smoked salmon into thin strips. When the sauce has cooled slightly (warm but not bubbling), add the salmon and warm it through gently over low heat for just a few seconds.
8. Add a little grated lemon zest and stir.
9. Meanwhile, cook the pasta in salted boiling water until al dente. Drain, reserving some pasta water.
10. Transfer the pasta to the pan with the sauce and toss over low heat for the last minute of cooking, adding a splash of pasta water if needed to achieve a creamy consistency.
11. Serve immediately, garnishing with extra parsley and lemon zest if desired.