This salmon pasta with creme fraiche is also packed 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! This recipe serves 4 people and will take only 17 minutes to prepare and cook. This dish can be served hot or cold but we’d recommend serving as soon as its made for the best flavour! This recipe is a great way of using up any leftover salmon you might have – from previous. This salmon pasta is perfect for both lunch and dinner – it’s filling enough for dinner and light enough for lunch! It takes only 4 steps to make this mouth-watering salmon pasta with creme fraiche.
- 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
To make this superfood recipe, drain the can of salmon, reserving 3tbsp of liquid. Remove any skin and bones and break the salmon into large chunks. Set aside.
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.
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.
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.
Top tip for making Salmon pasta with creme fraiche
Top tip: Find out which foods are as good as medicine with our superfood guide