Fusilli with fresh salmon

Salmon and pasta are a match made in heaven. It’s all about simplicity and freshness. With fresh dill, sweet cherry tomatoes, zucchini, lemon zest, olive oil and fresh salmon, you practically have summer on a plate. I went with fusilli for this recipe but you can use any kind of pasta you like: spaghetti, linguine, fettuccine, pappardelle or other tube-type pastas. If you want it even healthier, sub with whole wheat pasta instead.

prep time 10 min     cook time 10 min
ingredients for 3
  • 180g fresh salmon, cut into cubes
  • 270g fusilli pasta
  • 1 small onion, thinly sliced
  • 150g cherry tomatoes, quartered
  • 1 small zucchini cut into sticks
  • zest of 1 lemon
  • handful of fresh dill, chopped
  • salt and pepper
  • extra virgin olive oil

1. Cook the pasta according to package instructions or until al dente.

    2. Meanwhile cut and slice the vegetables..
    3. Heat some oil in a large non-stick frying pan over medium-heat. Start by cooking the onion for 2 minutes, add zucchini and after a few minutes the salmon cubes. Season with salt and pepper.  Add tomatoes and cook for 5-7 minutes until salmon is cooked.
    4. Drain the pasta reserving a few tablespoons of the cooking water and add to the pan with the cooking liquid. Gently toss to combine.
    5. Divide onto plates and top with fresh dill and lemon zest. Enjoy with a glass of chilled white wine.

BUON APPETITO!