Salmon and Pea Pasta Recipe
This light, nutritious and utterly delicious fresh salmon and pea pasta with capers and chives is the simplest of midweek meals.
Servings 2 Servings
Calories 680kcal
Ingredients
- 150 g Tagliatelle Pasta 5oz
- 300 g Salmon Fillet 10oz
- 150 g Frozen Peas 1 Cup
- 2 Anchovy Fillets
- 25 g Capers 2-2-3 tablespoon tablespoon
- 2 tablespoon Snipped Chives
- 1 tablespoon Cooking Oil
- 2 tablespoon Olive Oil
- 1 teaspoon Cider Vinegar
- Salt to taste
Instructions
- 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.
- Snip the chives and set aside.
- Roughly chop the capers and anchovy fillets.
- Heat a 30cm or 12" nonstick frying pan over medium-high heat.
- 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 the flesh 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.
Nutrition
Serving: 1 | Calories: 680kcal | Carbohydrates: 35g | Protein: 43g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 31g | Cholesterol: 98mg | Sodium: 878mg | Fiber: 5g | Sugar: 4g
