Salmon with pine nuts is one of my favourites. This serves 2 people:
Cook a couple of salmon fillets in the oven for about 15 minutes wrapped in foil and start the pasta at the appropriate time (trottole is good for this recipe).
Fry a small red onion with a bit of oil until soft. Just before it’s cooked throw in a handful of pine nuts to brown. Once they’re cooked add about 100ml of white wine and a tablespoon of wholegrain mustard. Stir and simmer for a few minutes to reduce.
Once the pasta and the salmon fillets are cooked stir in a couple of tablespoons of creme fraiche into the sauce. Crumble the salmon fillets into the sauce and serve onto the pasta. Top with smoked salmon trimmings.