No more qualms about dinner with a quick and easy serving of creamy salmon pasta that is sure to satisfy your cravings for a healthy fix
4 Servings
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  • Tagliatelle pasta for four
  • 300 ml single cream
  • 4 stalks leek, slice
  • 150 g cauliflower, cut into florets
  • 150 g frozen peas
  • 150 ml natural yoghurt
  • Salt and pepper
  • 600 g salmon fillets, without skin and bones, cut into cubes
  • Chives, for topping

Cook pasta as directed on package.


Meanwhile, heat cream in a pan over low fire. Do not boil. Add leek, cauliflower and peas; cook over low fire for 5 mins until vegetables are tender but not soft.


Stir in yoghurt and season with salt and pepper.


Add salmon. Simmer over low fire for 2 mins until salmon is cooked through.


Once pasta is cooked, divide into four serving plates. Spoon cream sauce, vegetables and salmon over. Serve hot, garnished with chopped chives.

Photo: Norwegian Seafood Council / Dreyer-Hensley

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