Salmon Pea And Basil Pasta

3.3/5 rating (29 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 10-15 mins
  • Difficulty: Very Easy
  • Print:
Salmon Pea And Basil Pasta


  • 2 x 200g pieces of fresh salmon, free on skin and bone
  • 2 tbsp any oil
  • 1 x 10g vegetable stock cube
  • 500g fusilli pasta, this also works well with spaghetti
  • 250g frozen peas
  • 2 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • 3 tbsp chopped fresh basil
  • 50g fresh baby spinach leaves
  • salt and freshly ground black pepper
  • extra chopped basil
  • ½ lemon

Share This

Follow Phil


  • Heat a small frying pan, and then add the oil.
  • Season the salmon really well and gently cook on both sides for 2-3 minutes, so its half cooked, don’t rush. Remove the pan from the stove.
  • At the same time, place a pan of cold water on the stove add half the stock cube and bring to the boil.
  • Once boiling, add the pasta and cook until just tender then drain and keep warm.
  • Cook the peas in boiling stock/water 1 minute.
  • Pop ¾ of the peas into a liquidiser with the other half of the stock cube, extra virgin olive oil, mustard and basil and blitz, gradually adding enough vegetable stock to give you a nice, thick green, smooth puree.
  • Pour the sauce over the warm pasta and fold through along with the spinach.
  • Flake the salmon into big pieces and again gently fold through the pasta and sauce.
  • Try and not to break it up too much.
  • Serve in deep bowls, top with a little extra chopped basil, black pepper and a squeeze of lemon.