This Creamy Salmon Pasta tastes decadently creamy but doesn’t use cream at all - we stir through Greek yoghurt at the end for a lighter but still delicious version.
This is a great weeknight dinner for when you’re feeling like something that is minimal fuss and maximum taste. We poach our salmon in the butter, wine, lemon and Dijon mustard, which gives it that glorious rich depth of flavour. Mix through some pasta, greens and basil and you’ve got a simple, fresh and delicious dinner.
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Creamy Salmon Pasta Ingredients
- Basil
- Lemon
- Spring onion
- Broccoli
- Frozen peas
- Conchiglie pasta (or other short pasta)
- Butter
- White wine
- Dijon mustard
- Salmon fillets (skin on)
- Vegetable stock
- Greek yoghurt
- Salt and pepper
See recipe card for quantities.
How to make Creamy Salmon Pasta
1. Place a large pot of water on to boil.
2. Pick leaves from basil and finely chop stalks. Zest and juice lemon. Finely slice spring onions. Chop broccoli into small florets (bite-size pieces). Get out frozen peas.
- ½ bunch basil
- 1 lemon
- ½ bunch spring onions
- 1 head broccoli
- 1 cup frozen peas
3. Once water is boiling add pasta to the pot and set a timer for a minute less than indicated on the packet. If your water hasn’t yet boiled, wait to do this step before moving onto the next one.
- 350g conchiglie pasta (or other short pasta)
4. Heat a large, lidded frying pan on medium heat and add butter. Once sizzling, add lemon zest, finely sliced spring onion, basil stalks, white wine and Dijon mustard and sauté until onion is soft (1-2 minutes).
- 20g butter
- 1 lemon
- ½ bunch spring onion
- ½ bunch basil
- ⅓ cup white wine
- 1 teaspoon Dijon mustard
5. Add salmon fillets skin down and pour in vegetable stock. Turn the heat down to low and put the lid on your pan to poach salmon. It will take 5-10 minutes, depending how well you like your salmon cooked and the thickness of your fillet. Once cooked, take off the heat but leave the lid on to keep warm.
TIP: I cooked my salmon for 5 minutes and it was cooked all the way through.
- 4 x salmon fillets skin on (about 700-800g)
- 1 cup vegetable stock
6. When the pasta timer goes add broccoli and peas and cook for another minute or two, until the broccoli is cooked through, then drain.
If you think your child would prefer components of the dinner served separately, add pasta and broccoli to their plate now.
- 1 head broccoli
- 1 cup frozen peas
7. Flake the salmon using two forks. If you think your child would prefer components of the dinner served separately, add their salmon to their plate now.
8. Add drained pasta and greens to the frying pan.
9. To serve, mix through Greek yoghurt, lemon juice, basil leaves and a good crack of salt and pepper. If your child prefers the elements of the dinner separately, add a dollop of Greek yoghurt to their plate.
- 1 cup Greek yoghurt
- 1 lemon
- ½ bunch basil
- Salt and pepper
Substitutions
- Vegetarian - To make this vegetarian swap the salmon for mushrooms - any kind will do but lovely slices of portobello would be delicious.
- Gluten Free - Swap pasta for GF pasta or cooked rice.
- Dairy Free - Swap the butter for olive oil, and this is delicious without the yoghurt, you can add a bit more vegetable stock to make sure you have enough liquid. You could also use a DF cooking cream if you wish.
Kid-Friendly Variations
There’s not a lot to do to make this kid friendly! If your child prefers things served up separately you can do that, but just straight from the dish works well too.
Equipment
You will need a large pot, a stovetop, a deep lidded frying pan.
Top tip
Wait until pasta is in the boiling water before starting on the salmon - the salmon takes only a few minutes to put together.
Recipe
Creamy Salmon and Lemon Pasta with Greens
Equipment
- Large pot
- Stovetop
- Deep lidded frying pan
Ingredients
- ½ bunch basil
- 1 lemon
- ½ bunch spring onion
- 1 broccoli head
- 1 cup frozen peas
- 350 g conchiglie pasta or other short pasta
- 20 g butter
- ⅓ cup white wine
- 1 teaspoon Dijon mustard
- 4 salmon fillets about 700-800g, skin on
- 1 cup vegetable stock
- 1 cup Greek yoghurt
- Salt and pepper
Instructions
- Place a large pot of water on to boil.
- Pick leaves from basil and finely chop stalks. Zest and juice lemon. Finely slice spring onions. Chop broccoli into small florets (bite-size pieces). Get out frozen peas.½ bunch basil, 1 lemon, ½ bunch spring onion, 1 broccoli head, 1 cup frozen peas
- Once water is boiling add pasta to the pot and set a timer for a minute less than indicated on the packet. If your water hasn’t yet boiled, wait to do this step before moving onto the next one.350 g conchiglie pasta
- Heat a large, lidded frying pan on medium heat and add butter. Once sizzling, add lemon zest, finely sliced spring onion, basil stalks, white wine and Dijon mustard and sauté until onion is soft (1-2 minutes).½ bunch basil, 1 lemon, ½ bunch spring onion, 20 g butter, ⅓ cup white wine, 1 teaspoon Dijon mustard
- Add salmon fillets skin down and pour in vegetable stock. Turn the heat down to low and put the lid on your pan to poach salmon. It will take 5-10 minutes, depending how well you like your salmon cooked and the thickness of your fillet. Once cooked, take off the heat but leave the lid on to keep warm.TIP: I cooked my salmon for 5 minutes and it was cooked all the way through.4 salmon fillets, 1 cup vegetable stock
- When the pasta timer goes add broccoli and peas and cook for another minute or two, until the broccoli is cooked through, then drain.If you think your child would prefer components of the dinner served separately, add pasta and broccoli to their plate now.1 broccoli head, 1 cup frozen peas
- Flake the salmon using two forks. If you think your child would prefer components of the dinner served separately, add their salmon to their plate now.
- Add drained pasta and greens to the frying pan.
- To serve, mix through Greek yoghurt, lemon juice, basil leaves and a good crack of salt and pepper. If your child prefers the elements of the dinner separately, add a dollop of Greek yoghurt to their plate.½ bunch basil, 1 lemon, 1 cup Greek yoghurt, Salt and pepper
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