This Lemon Parsley Salmon Pasta is done in 20 minutes, so it’s perfect for a busy weeknight dinner. A smooth creamy sauce of chilli, lemon and garlic combined with succulent still-pink salmon & some tomatoes and parlsey for freshness. Just add some super quick angel hair pasta and dinner is served.
I assume that most of you are like me & are always on the lookout for quick simple dinners for a busy workday – well look no further.
And it looks so elegant on the plate. Quick AND classy.
I won’t babble on any more, keep it quick and simple, just like the pasta.
PS: looking for another quick & easy weeknight pasta dish? Try my Creamy Crab Pasta with Chilli & Basil – also done in 20 minutes.
A smooth creamy sauce of chilli, lemon & garlic, combined with succulent still-pink salmon, and tomatoes & parsley for freshness.
- 450 g / 1 lb fresh salmon (see note)
- 250 g / 9 oz dried angel hair pasta
- 1 tsp olive oil
- 200 g / 7 oz mini tomatoes - quartered (see note)
- 1 long red chilli, ribs & seeds removed - finely chopped (see note)
- 3 plump garlic cloves - crushed
- 200 ml pure/pouring cream - 45% milk fat
- juice of 1 lemon
- ½ cup parsley leaves - firmly packed
- Fresh parmesan cheese to serve
- salt to taste
- Cut salmon into even sized chunks - mine were 3 cm (1") x 2 cm (2/3") - as long as they are quite chunky & even in size (see note)
- Meanwhile cook pasta according to packet directions
- Heat olive oil in a large non-stick fry pan over medium high heat, add salmon & fry for 1 - 1½ mins, or until coloured on all sides, remove to a plate (see note)
- Turn pan down to medium low
- Add tomatoes, chilli & garlic to pan, stirring for 1 - 2 minutes - don't allow the garlic to burn
- Add cream & lemon juice to pan, bring to a simmer
- Once simmering and cream has started to thicken slightly, add parsley and reserved salmon, stirring to combine
- Simmer for 1 - 2 mins, or until salmon is heated
- Add pasta to pan, stirring to combine & flake salmon chunks slightly
- Serve with fresh parmesan cheese
A note about cutting up the salmon. It will depend of the shape of your raw salmon, eg steaks, fillets etc - this will govern what shape your chunks will be. As long as they are at least 2 cm (2/3") at their narrowest point & even sized you will be good. The reason for this is so that you are able to sear the outside of the salmon in the pan first but the middle stays pink - this is what we are aiming for so we can flake it slightly for the finished dish & have lovely pink salmon. (At least I am - if you want your salmon more well done then feel free to make your chunks smaller, or fry them off for a minute or two longer)
Any kind of small/mini tomatoes will do - I used a mixture of red & orange grape tomatoes.
The amount of chilli you use is up to you. The finished dish doesn't have a real chilli hit, the cream tends to mellow the chilli out. If you want more chilli flavour/heat, you could leave in the ribs & seeds, or add more chillies.