• 800cal
  • 15min


Creamy Salmon Pasta

How to Make It

Preheat the oven to 200 degrees celsius and palace the salmon on a baking tray. Drizzle with 1 tbsp of the oil, season with salt and pepper and cook for 12 minutes.

Whilst the salmon is cooking, boil the pasta in a saucepan for 10 minutes, then drain and leave 100ml of the water aside.

Heat the remaining olive oil over a medium heat in a frying pan and cook the onion for 5 minutes until soft. Add the garlic and cook for a further minute. Add the wine and cook for a few minutes then pour in the cream and season. Turn down the heat to a simmer.

Remove the skin from the salmon and flake into chunks.

Add the sauce to the pasta and stir in the lemon zest and a squeeze of lemon juice. Pour in a splash of the pasta water and gently toss the salmon into the mix. Serve with a green salad.


  • 2 salmon fillets
  • 150g penne pasta
  • 170ml double cream
  • 1 small onion, chopped
  • 100ml white wine
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ¼ lemon, zested and juiced

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