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Creamy Salmon & Sugar Snap Pasta

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  • 400g fusilli pasta or other pasta shape
  • 150g pack sugar snap peas , halved lengthwise
  • 2 salmon steaks, 300g/10oz in total
  • zest and juice ½ lemon
  • 4 tbsp reduced-fat crème fraîche
  • 100g bag rocket


  • STEP 1

    Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.

  • STEP 2

    Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.

Recipe from Good Food magazine, August 2008

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