Fresh salmon and pea pasta is a gloriously simple, light, & delicious meal, balancing the richness of the fish with sharp capers & sweet peas.
Even with the most leisurely prep you can have this meal on the table in under 30 minutes!
Salmon Tagliatelle with Peas and Capers.
Like many people pasta has become a regular feature of my diet, it is always a quick, simple & filling dinner option.
This fresh salmon and and pea pasta may seem kinda unusual but it epitomises the way that I cook with noodles most of the time.
I’m not big on heavy sauces and would much rather have a “dressing”, some vegetables, meat or fish.
Unlike many similar recipes, this one has no cream. This makes it a little lighter to eat and lower on the calorie front if that is important to you.
This dish is very similar in many ways to simple prawn and pea pasta, although that dish is very much a spicy pasta recipe.
This is more “sweet and sour”, featuring sweet garden peas, sharp capers, and the umami of anchovies. It is also a sister dish to my fresh tomato and salmon pasta.
Frequently Asked Questions.
Can I use frozen peas?
Please do! They are pretty much the best frozen veg on the shelves and unless I have fresh peas in the garden I always use them.
Defrost them before use placing them in a colander and running them under cold water. It takes 5-10 minutes.
Should I use skin on or skin off salmon?
I love crispy skinned pan seared salmon so for me I would use skin on.
I peel it off the fish after searing and then dice it and use it to garnish the dish.
Even if I were not to be eating the skin I would purchase skin on salmon if possible as it offers a level of protection from the hot pan. But this dish works well with skinless salmon fillets too.
Are the anchovies essential?
As far as I am concerned, yes! Do not worry they are not as invasive as they are on a pizza.
They kinda melt into the dressing and give it a deep and rich savoury flavour without punching you in the face with anchovy flavour.
Choosing the Pasta and Cooking It.
The secret to any pasta dish is getting the right pasta, cooking and seasoning it well.
There are three types of pasta that I would recommend for this salmon and pea pasta, tagliatelle, fettuccine or pappardelle.
I always cook pasta for a minute less than the packet says, although start testing 90 seconds out.
You want it to retain a little more texture than you want to eat. This is because it will continue to cook a little as we finish the dish.
Finally the biggie is seasoning!
It does not matter how much pasta I am cooking (unless it is a monster amount), I cook it in 4 litres or 1 quart of water. To this I add 1 tablespoon of salt and a wee pinch more for luck.
This light, nutritious and utterly delicious fresh salmon and pea pasta with capers and chives is the simplest of midweek meals.
- 150g (5 oz) Tagliatelli Pasta
- 300g (10oz) Salmon Fillet
- 150g (1 Cup) Frozen Peas
- 2 Anchovy Fillets
- 25g (2-3 Tbsp) Capers
- 2 Tbsp Snipped Chives
- 1 Tbsp Cooking Oil
- 2 Tbsp Olive Oil
- 1 Tsp Cider Vinegar
- Salt to taste
- Place the peas in a colander and run them under cold water to defrost them.
- Bring a large pan of well-salted water to the boil.
- Heat a large non stick frying pan over medium high heat.
- Snip the chives and set aside.
- Roughly chop the capers and anchovy fillets.
- Pour the cooking oil over the salmon fillet and season generously with salt.
- Place skin side down in the frying pan and press down for 15-20 seconds to keep the skin in contact with the pan.
- Reduce the heat to medium and cook for 5-7 minutes on the skin side.
- Flip the salmon once it has had its time and give it 3-4 final minutes then remove and rest for 2 minutes.
- Add the pasta to the water as soon as you flip the salmon and cook as per instructions, it should take 5-6 minutes, if it takes longer adjust timing appropriately.
- Return the salmon pan to a medium low heat and add the olive oil capers and anchovies and cook for 60 seconds.
- Add the peas and cook for another 60 seconds.
- Drain the pasta and add it to the peas and anchovies.
- Remove the skin from the salmon and flake it over the pasta, throw in the chives and vinegar and toss to coat and combine.
- If you like crispy skin slice it up and use it to garnish the dish.
Amount Per Serving: Calories: 680Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 98mgSodium: 878mgCarbohydrates: 35gFiber: 5gSugar: 4gProtein: 43g
Calorific details are provided by a third-party application and are to be used as indicative figures only.