It’s not often I say this but you NEED this Creamy Spring Salmon Pasta in your life, it’s pure decadence!
This Salmon Pasta may look like it’s an elegant dish that took hours of slaving off a hot stove for, when in fact it’s quite the opposite! A few ingredients and 20 minutes of your time
Okay, so, this Creamy Spring Salmon pasta is, well creamy (yet not heavy), flavoured with garlic, lemon, dill and chilli and packed full of spring greens. Making it a perfectly balanced meal filled with all your macronutrient needs (protein, carbs, fat) and loaded with micronutrients (vegetables). Who said eating healthy is hard and boring!? I’d like a word with them.
Restaurant quality at home is possible and so much easier than you think. Next time you’ve got a hot date, save your pennies and make this at home. They’ll fall in love instantly! (99% of cases). Also works as meal prep for lunches and dinner or easily adaptable to feed a crowd, just double the ingredients.
IF YOU MAKE THIS RECIPE, BE SURE TO TAG ME ON INSTAGRAM @TILLYEATS. I LOVE SEEING YOUR CREATIONS!
Like this recipe? Check out some of my other seafood recipes:
- Pork and Prawn Shu Mai : popular dim sum dumpling, filled with pork and prawns
- Curry Laksa: A Malaysian soup loaded with flavour and different meats and noodles. Must try!
Restaurant quality creamy pasta that’s good for you and ready in 20 minutes? What could be
scroll to the bottom for recipe video for this Creamy Spring Salmon Pasta
You need this Creamy Spring Salmon Pasta in your life! It’s filled with spring vegetables and flavoured with a ton of lemon, garlic and chilli.
- 300 grams fettuccine or any pasta of choice
- 1 cup sugar snap peas
- 1 zucchini, chopped
- 1 bunch asparagus
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tbsp fresh dill, minced + extra for serving
- 1 tsp chilli flakes + extra for serving
- 2 skinless salmon fillets
- 2 tbsp butter
- 1/2 cup chicken or vegetable stock
- 300 mls cream
Cook pasta according to package instructions, adding asparagus, zucchini, sugar snaps for the last two minutes. Drain and reserve 1/2 cup of cooking water.
Heat the olive oil in a frying pan over medium heat. Cook the salmon for 4 minutes each side or until cooked as desired. Remove and let stand for 2 minutes.
Melt butter in the same frying pan over medium heat, add the garlic and cook for 30 seconds. Add the stock, lemon zest, chilli flakes and dill, simmer uncovered for 10 minutes. Add cream, pasta and vegetables. Cook until everything is heated through and the sauce has thickened. Flake over the salmon and squeeze in the lemon juice. Serve with extra dill and chilli flakes sprinkled on top.