Salmon and Pea Pasta is a fresh take on spaghetti aglio e olio, with tender flaked salmon, vibrant spring peas and aromatic garlic and lemon. Bursting with flavour and easy to prepare, this is a great option if you are looking for a quick and easy salmon pasta without cream.
Like my Garlic Mushroom Pasta, the base of this Salmon and Pea Pasta is Spaghetti Aglio e Olio. While the classic garlic and olive oil pasta dish is obviously perfect, sometimes you just need something extra. This easy version has tender flakes of salmon, fresh spring peas and a splash of lemon, which are complimented beautifully by the garlic infused olive oil.
Why You Will Love This Recipe
- Quick and Easy – Minimal ingredients, cooking steps and prep time, this is a dish you can make in under 20 minutes.
- Nutritious – Salmon is a great source of omega-3 fatty acids and peas are packed with vitamins, minerals, and dietary fibre.
- Great Flavour – Salmon goes so well with sweet peas, and the aromatic garlic and lemon really brings the dish together.
Ingredients
- Salmon – I cook my salmon in the air fryer, see below for instructions. This is a great way to use leftover salmon if you have cooked a large side of salmon. For ease you can use ready to eat steamed or lightly smoked fillets which are stocked in most supermarkets or flakes of hot smoked salmon.
- Peas – I use frozen peas.
- Spaghetti – I prefer a long pasta for this salmon recipe but most pasta shapes work well.
- Garlic
- Olive Oil
- Lemon
- Parsley or Basil – to garnish
How to Cook Salmon in an Air Fryer
Air Fryers are the kitchen gadget at the moment. I cook salmon for salmon for this pea pasta in the air fryer for speed and ease. I use a Ninja Foodi but these instructions will work for most air fryers.
To cook salmon in an Air Fryer, first dab the fillets with kitchen paper to remove excess moisture. Rub the salmon fillets with a little olive oil and lightly season with salt and pepper (or whatever seasoning you prefer depending on your recipe). Place fillets in the Air Fryer basket and cook at 180c or 350f for 8-10 minutes or until cooked through.
Cooked salmon fillets will store in the fridge in an airtight container for 3 days. If I am using this air fryer method to cook salmon I will do a few fillets at a time. That way I have cooked salmon to hand during the week for this tasty pea and salmon pasta to make weeknight dinner time even quicker.
Cooked and chilled salmon fillet is also a great option to add to salads. I love some flaked salmon in this Mediterranean White Bean Salad and it is also a great swap for the prawns in this Prawn Pasta Salad. Both are great recipes which last a few days after preparing, making them perfect options to meal prep for weekday lunches.
Serving and Storing
A simple green salad makes the best side dish for Salmon and Pea Pasta. A side of garlic bread also goes down well.
Add some cooked prawns or shrimp for extra lean protein.
Salmon and Pea Pasta is made without cream and is dairy free. Make this recipe gluten free by using a gluten free pasta.
Salmon and Pea Pasta is best eaten freshly cooked, but leftovers can be kept in the fridge for 3 days. I find leftovers of this dish are best eaten cold but you can reheat in the microwave. If you are planning to make extra with the intention of having leftovers, I would suggest a short pasta shape like fusilli instead of spaghetti.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Easy Pasta Dishes
- Lemon Kale Pasta with Walnuts
- Prawn Pasta Salad
- Smoked Salmon Prawn Linguine
- Lemon Chicken Pasta with Peas
- Prawn and Chorizo Pasta
- Chorizo Orzo with Peas
- Courgette Pasta (Spaghetti alla Nerano)
Salmon and Pea Pasta
Equipment
- large pot for cooking pasta
Ingredients
- 170 grams spaghetti
- 2 salmon fillets - about 260g total
- 1 cup frozen peas
- 4 cloves garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil - plus extra for salmon
- fresh parsley - to garnish
- salt and pepper
Instructions
- First, cook the salmon fillets. Rub each fillet with a drizzle of olive oil then season lightly with salt and pepper. Cook in an air fryer at 180℃/350℉ for 8-10 minutes until cooked through. Or oven cook at the same temperature for 12-15 minutes. You can cook the salmon up to 3 days in advance and store in the fridge.
- Bring a large pot of salted water to boil and cook the spaghetti according to packet instructions. Add the frozen peas for the final 2 minutes of cooking time. Reserve a cup of the cooking water before draining.
- While the pasta is cooking, heat 3 tablespoons of olive oil in a frying pan or skillet over a medium heat. Add the garlic plus a pinch of salt and turn the heat to low. Cook the garlic until fragrant, about 1-2 minutes, but stir regularly to make sure the garlic doesn't burn.
- Add about 6-8 tablespoons of pasta water to the garlic and olive oil, plus the lemon juice and stir well then allow to simmer for 2 minutes.
- Use a fork to flake the salmon into bite sized pieces and add to the pan.
- Add in the drained pasta and peas and use tongs to toss everything together. The sauce should emulsify and coat the spaghetti. Add more pasta water if needed to create a silky sauce. Season to taste with additional salt and pepper if desired.
- Stir in the chopped parsley and some optional lemon zest or chilli flakes to serve.
Nutrition
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