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 well 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 kind of unusual but it epitomises the way that I cook with pasta 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.
Although that dish is very much a spicy pasta recipe. It is also a sister recipe to my salmon and pea risotto 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.
If you are hunting for a tinned salmon pasta, fear not, I have you sorted there too!
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.
I do something similar with my honey and mustard salmon recipe.
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.
Your main choice when it comes to this simple salmon and pea pasta recipe is the pasta question.
There is much written about the types of pasta that you “should” use for different types of dish, I find much of it is a bit silly.
I favour broad and wide pasta in this recipe, something like tagliatelle, fettuccine or pappardelle.
But you can use anything you like, although I would avoid tubes and closed pasta shapes because there is very little sauce to ooze into those holes!
When it comes to sides I’m a simple chap and would usually opt for some slices of simple garlic baguette!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- 30cm or 12″ nonstick frying pan.
- Chopping board.
- Kitchen knife.
- Sieve and colander (you only need a sieve if you are using frozen peas).
- Spatula or fish slice.
- Stirring and serving spoons or tongs.
- Weighing scales and or measuring cups and spoons.
This light, nutritious and utterly delicious fresh salmon and pea pasta with capers and chives is the simplest of midweek meals.
- 150g (5 oz) Tagliatelle 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 20cm or 8" saucepan of well-salted water to the boil. I use 1½ teaspoons of water in a pan this size.
- Heat a 30cm or 12" nonstick 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, around ½ teaspoon.
- Place the fish 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 the timing appropriately.
- Return the salmon pan to medium-low heat, add the olive oil, capers and anchovies then 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.