Salmon Pasta

Salmon Pasta

By The Weekly  , , , , , ,

June 8, 2016

0 0 5 0
  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Cook pasta as directed on package.

2Meanwhile, 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.

3Stir in yoghurt and season with salt and pepper.

4Add salmon. Simmer over low fire for 2 mins until salmon is cooked through.

5Once 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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