RECIPES BY Rhiannon Lambert

Creamy Salmon & Pea Pasta

  • 15 minutes
  • 4
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Essential Ingredients

280g spaghetti
150g frozen peas
2 salmon fillets, chopped into cubes
175g crème fraîche
Zest and juice of 1 lemon
15g parsley, roughly chopped
Salt and black pepper


  1. Bring a pan of salted water to the boil and cook the spaghetti according to the packs instructions. Drain and set aside.
  2. Add the peas, salmon, creme fraîche, lemon zest and juice, ¾ of the parsley and 25ml of water into a saucepan. Season well, then stir to combine. 
  3. Cook the salmon mixture over a medium heat for 4-5 minute, or until the salmon is flakey and cooked through.
  4. Stir the pasta through the salmon sauce, then divide the mix between bowls, top with the remaining parsley, and serve.