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Northwest Smoked Salmon

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Salmon Pasta with Parsley Sauce Recipe

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Salmon Pasta with Parsley Sauce
From The Ultimate 30-Minute Cookbook (Canada, UK), by Jenni Fleetwood.


1 pound salmon fillet, skinned
2 cups dried pasta, such as penne or twists
6 ounces cherry tomatoes, halved
2/3 cup low-fat crème fraîche
3 Tbsp chopped fresh parsley
finely grated zest of
1/2 orange
ground black pepper


Cut the salmon into bite-size pieces, arrange on a heatproof plate, and cover with foil.

Bring a large pan of salted water to a boil and add the pasta. Place the plate of salmon on top and cook for 10 to 12 minutes, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the crème fraîche, parsley, orange zest and pepper to taste, then toss with the salmon and pasta and serve hot or cold.

Yield: Serves 4

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