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- Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions.
- Drain, reserving a little of the cooking water in the pan. Return the pasta to the pan and toss with the oil.
- Return to a very low heat and stir through the salmon, capers, lemon zest and crème fraîche. Season with plenty of black pepper. Divide amongst four serving bowls and serve with some lemon wedges for squeezing.
Per serving: 453kcals, 13.3g fat (3.1g saturated), 61g carbs (2.9g sugars), 20.2g protein, 3.4g fibre, 1.14g sodium
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Salmon en croute