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Speedy salmon pasta

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A great dish for entertaining which also works well when served cold.
Serves
2
Prep
10 minutes + 10 minutes to marinate
Cook
10 minutes
Each 377g serving contains (excludes serving suggestion)
KCal
577
Carbs
69.0g
Fibre
7.5g
Protein
34.0g
Fat
16.0g
Saturates
3.00g
Sugars
6.9g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tbsp mixed fresh herbs, chopped (e.g. parsley, coriander)
grated zest and juice 1 lime
2 pieces skinless, salmon fillet (approx. 100g each)
175g pasta shapes
100g sugarsnap peas
2 tomatoes, chopped
Method
  1. Mix together the herbs and lime rind and juice in a non-metallic bowl. Add the salmon and set aside to marinate for at least 10 minutes.
  2. Meanwhile, cook the pasta according to the pack instructions, adding the sugarsnap peas 2 minutes before the end of cooking. Drain.
  3. Meanwhile, heat a heavy pan or griddle until hot. Add the salmon and cook for 3 minutes on each side until just cooked.
  4. Toss together the pasta, sugarsnap peas, tomatoes and any remaining marinade.
  5. Gently flake the salmon and fold into the pasta.
Chefs tips
  • You could use cod, haddock or tiger prawns in place of salmon.
  • Try 2 tbsp chopped fresh dill rather than parsley and use lemon in place of lime.
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