Fresh Salmon Pasta

with Carrots, Zucchini and Lime

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Instructions

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1 Prep vegetables

Chop the salmon into cubes. Chop the zucchini into matchsticks. Peel and chop the carrots into matchsticks. Juice half of the limes. Slice the remaining limes into wedges. 

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2 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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3 Fry vegetables

Meanwhile, heat a pan over a medium-high heat with drizzle of olive oil. Once hot, add the carrots and zucchini, and fry with a pinch of salt for 4 min. Season with black pepper. Remove from the pan and set aside. Reserve the pan.

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4 Fry fish

Return the pan to medium heat with another drizzle of oil. Once hot, add the salmon cubes and fry for 3-5 min until cooked through but juicy. Season with a pinch of salt.

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5 Finish sauce

Return the vegetables to the pan. Add the measured water, using the pasta cooking water. Bring to a boil and simmer for 1-2 min. Fold in the sour cream, honey and lime juice.

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6 Combine and serve

Combine the sauce and the drained pasta. Divide among plates and garnish with lime wedges. If you like, add an extra drizzle of good quality olive oil, and a grind of black pepper.

Tips for fussy eaters

Reserve the dill, if it isn't a favourite.

Pro tip

Farfalle, also known as 'bow-tie' pasta, comes from the Italian word 'farfalla' which means butterflies.

Zingy and zippy, this one's ready in under 20 minutes!

Cooking Time: 20 min

Cals 945 · Prot 57 · Carbs 105 · Fat 33

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Olive oil 1 Tbsp
Salt 1 Tsp

For sauce

Small zucchini 2 Pieces
Carrot 2 Pieces
Lime 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sour cream 90 Grams
Honey 20 Grams
Water 100 ML

Pasta

Farfalle pasta 250 Grams

Zingy and zippy, this one's ready in under 20 minutes!

Cooking Time: 20 min

Cals 945 · Prot 57 · Carbs 105 · Fat 33

Instructions

photo

1 Prep vegetables

Chop the salmon into cubes. Chop the zucchini into matchsticks. Peel and chop the carrots into matchsticks. Juice half of the limes. Slice the remaining limes into wedges. 

photo

2 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

3 Fry vegetables

Meanwhile, heat a pan over a medium-high heat with drizzle of olive oil. Once hot, add the carrots and zucchini, and fry with a pinch of salt for 4 min. Season with black pepper. Remove from the pan and set aside. Reserve the pan.

photo

4 Fry fish

Return the pan to medium heat with another drizzle of oil. Once hot, add the salmon cubes and fry for 3-5 min until cooked through but juicy. Season with a pinch of salt.

photo

5 Finish sauce

Return the vegetables to the pan. Add the measured water, using the pasta cooking water. Bring to a boil and simmer for 1-2 min. Fold in the sour cream, honey and lime juice.

photo

6 Combine and serve

Combine the sauce and the drained pasta. Divide among plates and garnish with lime wedges. If you like, add an extra drizzle of good quality olive oil, and a grind of black pepper.

Tips for fussy eaters

Reserve the dill, if it isn't a favourite.

Pro tip

Farfalle, also known as 'bow-tie' pasta, comes from the Italian word 'farfalla' which means butterflies.

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Olive oil 1 Tbsp
Salt 1 Tsp

For sauce

Small zucchini 2 Pieces
Carrot 2 Pieces
Lime 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sour cream 90 Grams
Honey 20 Grams
Water 100 ML

Pasta

Farfalle pasta 250 Grams
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