Two Salmon Pasta

with Tomato and Cucumber Salad

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Instructions

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1 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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2 Prep sauce

Meanwhile, chop the salmon into cubes. Tear the smoked salmon into small bite-size pieces. Peel and finely chop the shallots. Grate the Parmesan. Juice the lemons.

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3 Start sauce

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the shallots and a pinch of salt. Cook for 3-4 min or until softened. Add the fresh salmon cubes, cooking cream and measured water (preferably some of the pasta cooking water). Simmer for 4 min until reduced slightly.

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4 Finish sauce

Add the smoked salmon, grated Parmesan, 1.5/2.25/3 Tbsp of lemon juice, green peas and black pepper and cook over a low heat for 2 min further (see pro tip).

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5 Make salad

Roughly chop the cucumber. Halve the cherry tomatoes. Add the cucumber and cherry tomatoes to a bowl with 0.5/0.75/1 Tbsp of lemon juice, olive oil, salt and pepper (see tips for fussy eaters).

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6 Combine and serve

Add the drained pasta to the salmon sauce and fold it in gently. Divide among plates and serve the salad on the side.

Tips for fussy eaters

Serve the pasta and the sauce separately. Slice the vegetables into crudites and serve without any dressing.

Pro tip

Make it more lemony! Add grated lemon zest as well as lemon juice.

Fresh as well as smoked salmon feature in this creamy sauce. Finish with a squeeze of lemon to brighten it all up!

Cooking Time: 20 min

Cals 1022 · Prot 60 · Carbs 112 · Fat 34

Ingredients

Number of people

Pasta

Farfalle pasta 250 Grams

Sauce

Salmon fillet, skinless 200 Grams
Smoked Salmon Slices 200 Grams
Shallots 1 Piece
Parmesan 30 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Cooking cream 100 ML
Water 100 ML
Green peas 100 Grams
Black pepper 1 Tsp

Salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Fresh as well as smoked salmon feature in this creamy sauce. Finish with a squeeze of lemon to brighten it all up!

Cooking Time: 20 min

Cals 1022 · Prot 60 · Carbs 112 · Fat 34

Instructions

photo

1 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

2 Prep sauce

Meanwhile, chop the salmon into cubes. Tear the smoked salmon into small bite-size pieces. Peel and finely chop the shallots. Grate the Parmesan. Juice the lemons.

photo

3 Start sauce

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the shallots and a pinch of salt. Cook for 3-4 min or until softened. Add the fresh salmon cubes, cooking cream and measured water (preferably some of the pasta cooking water). Simmer for 4 min until reduced slightly.

photo

4 Finish sauce

Add the smoked salmon, grated Parmesan, 1.5/2.25/3 Tbsp of lemon juice, green peas and black pepper and cook over a low heat for 2 min further (see pro tip).

photo

5 Make salad

Roughly chop the cucumber. Halve the cherry tomatoes. Add the cucumber and cherry tomatoes to a bowl with 0.5/0.75/1 Tbsp of lemon juice, olive oil, salt and pepper (see tips for fussy eaters).

photo

6 Combine and serve

Add the drained pasta to the salmon sauce and fold it in gently. Divide among plates and serve the salad on the side.

Tips for fussy eaters

Serve the pasta and the sauce separately. Slice the vegetables into crudites and serve without any dressing.

Pro tip

Make it more lemony! Add grated lemon zest as well as lemon juice.

Ingredients

Number of people

Pasta

Farfalle pasta 250 Grams

Sauce

Salmon fillet, skinless 200 Grams
Smoked Salmon Slices 200 Grams
Shallots 1 Piece
Parmesan 30 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Cooking cream 100 ML
Water 100 ML
Green peas 100 Grams
Black pepper 1 Tsp

Salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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