Creamy salmon & sugar snap pasta
By Jane Hornby
You’ll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta
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Prep:5 mins
Cook:10 mins
Plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 527
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fat 13g
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saturates 3g
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carbs 79g
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sugars 4g
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fibre 4g
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protein 30g
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salt 0.14g
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
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.
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.
