Salmon Pasta with Parsley Sauce

Serves 2


  • 450g / 1lb of salmon fillet (skinned)
  • 225g / 8oz of pasta (such as penne or twists)
  • 175g / 6oz cherry tomatoes (halved)
  • 150ml / ¼ pint of low fat crème fraiche
  • 45ml / 3 tbsp of finely chopped parsley
  • Finely grated rind of ½ an orange
  • Salt
  • Pepper

Cooking Method

Cut the salmon into bite-sized pieces and then arrange on a heatproof plate and cover the tinfoil

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

Drain the pasta and toss with the tomatoes and salmon.

Mix together the crème fraiche, parsley, orange rind and pepper to taste, then toss into the salmon and pasta and serve hot or cold.