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Creamy salmon & sugar snap pasta

You’ll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta

  • Prep: 5 mins
    Cook: 10 mins
    Plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 527
  • Carbohydrates 79
  • Saturated Fat 3
  • Sugar 4
  • Protein 30
  • Fat 13
  • Fibre 4
  • Salt 0.14

Nutrition per serving

  • Calories 527
  • Carbohydrates 79
  • Saturated Fat 3
  • Sugar 4
  • Protein 30
  • Fat 13
  • Fibre 4
  • Salt 0.14

Ingredients

  • 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

Method

  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.

  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.

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