1 pound salmon fillet, skinned
3 cups pasta, such as penne or twists
6 ounce cherry tomatoes, halved
2/3 cup low fat creme fraiche
3 tbsp finely chopped parsley
finely grated rind of 1/2 orange
salt and black pepper
1. Cut the salmon into bite-sized pieces, arrange on a heatproof plate and cover with foil.
2. Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10 - 12 minutes, until the pasta and salmon are cooked.
3. Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss into the salmon and pasta and serve hot or cold.