Salmon pasta with creme fraiche

(331 ratings)

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Salmon pasta with creme friache_Alaska Seafood
Salmon pasta with creme friache_Alaska Seafood
  • Serves: 4

  • Prep time:

  • Cooking time:

    (may need an extra 1 min)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This salmon pasta with leeks, broccoli, green beans and parsley is easy to make and tastes delicious - plus it gives you a healthy dose of omega-3 too!


  • 1 x 418g or 2 x 213g cans red or pink wild salmon
  • 350g (12oz) pasta shells (or other pasta shapes)
  • 1 large leek, trimmed and finely sliced
  • 100g (4oz) broccoli, broken into small florets
  • 150g (6oz) fine green beans, trimmed and halved
  • 2tbsp fresh parsley, chopped
  • 250ml pot crème fraiche
  • Salt and freshly ground black pepper
  • Parsley sprigs, to garnish

Top tip: Find out which foods are as good as medicine with our superfood guide


  1. Drain the can of salmon, reserving 3tbsp of liquid. Remove any skin and bones and break the salmon into large chunks. Set aside.
  2. Cook the pasta in plenty of lightly salted boiling water for about 10 mins, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for 3-4 mins, then drain them thoroughly.
  3. Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche.
  4. Stir everything together gently over a medium heat for 1-2 mins, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs.


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  • 3
(331 ratings)

Your comments


quite plain but tasty nonetheless


Hi Goodtoknow, Im just about to make this for my Bank Hoilday tea, hope its yummy! Will keep you posted on my success.

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