Creamy Salmon Pasta
17 August 2025
Easy, tasty salmon with a creamy, lemon sauce
Ingredients
- 2 whole garlic cloves - grated
- 1 bunch fresh dill - chopped
- 0.5 whole lemon - zested and juiced
- 2 whole salmon fillets
- 180 g linguine
- 120 g frozen peas
- 10 g vegetable stock paste
- 150 g crème fraîche
- 100 ml water - for the sauce
- 2 tbsp olive oil
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
Instructions
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Grate the garlic, chop the dill, and zest the lemon. Set aside.
- Season salmon fillets with olive oil, salt, pepper, and lemon zest. Place on a baking tray.
- Roast salmon for 10-15 minutes until cooked through and flakes easily.
- Meanwhile, cook linguine in a large pot of salted boiling water for 12 minutes. Add peas in the final minute of cooking.
- In a large pan, sauté grated garlic in a little oil for 1 minute. Add vegetable stock paste and 100ml water. Simmer for 2 minutes.
- Stir crème fraîche, most of the chopped dill, and lemon juice into the sauce. Heat gently without boiling.
- Drain the pasta and peas, then add to the creamy sauce. Toss to combine.
- Flake the roasted salmon into large pieces and gently fold into the pasta.
- Serve immediately, sprinkled with the remaining dill.