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!