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Updated: Apr 5, 2023

Succulent salmon is the star of the show in this easy pasta dish. You'll cook salmon and bring together with lemon and peas in a creamy tangtastic sauce.

Serves 2

Prep 10 mins

Cook 30 mins

Everyday Balance™ 65kcal each

Power Foods™

  • 150g farfalle pasta, dried 2 salmon fillets diced into bite-size pieces

  • 1 onion peeled finely chopped

  • 1 garlic clove peeled finely chopped

  • 1 tsp fennel seeds, crushed

  • 1/2 1sp dried chilli flakes

  • 100g frozen peas

  • 1 lemon, zest and juice

Counted Ingredients

  • 5 tbsp half-fat creme fraiche (130kcal)

Prepare your ingredients

1. Bring a large pan of water to the boil and add a generous pinch of salt

Add the pasta to the water and cook for 8-10 mins until al dente

2. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a medium heat Add the onion, garlic, fennel seeds and chilli flakes Cook for 5 mins until the onion has softened

3. Turn up the heat add the salmon and cook for another 1-2 mins

4. Now add the creme fraiche, and 5 tbsp of the pasta cooking water to the pan

5. Add the peas to the sauce and cook for 5 mins

6. Drain the pasta, keeping a little of the pasta water Add the pasta to the sauce along with a pinch of salt and black pepper, the lemon zest and juice

Give everything a good mix up, adding a little more pasta water if your sauce seems too thick and serve

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