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Creamy salmon piccata pasta recipe
Creamy salmon piccata pasta recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy and light salmon pasta, perfect for a quick and easy midweek dinner.
Ingredients:
  • 375g dried fettuccine pasta
  • 20.00 ml drained baby capers
  • 350g skinless boneless salmon fillets, cut into 3-4 cm pieces
  • 300ml light cooking cream
  • 120g baby spinach
  • 82.50 ml finely chopped fresh continental parsley leaves
  • Lemon wedges, to serve (optional)
Instructions:
  • Boil the pasta in a large pot of salted water according to package instructions until it is al dente. Drain the pasta and put it back in the pot.
  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the capers until they 'burst', about 1-2 minutes, stirring occasionally. Transfer to a plate using a slotted spoon.
  • Cook the salmon in a pan, turning occasionally, for 3-4 minutes until golden. Transfer to a plate.
  • In a hot frying pan, sauté the onion in the last bit of oil until soft, stirring occasionally for about 5 minutes. Pour in the cream and simmer for 2 minutes until slightly reduced.
  • Combine the pasta, spinach, lemon juice, and half of the parsley into the creamy mixture. Season to taste. Heat for 1 minute until warmed. Carefully mix in the salmon. Garnish with capers and the rest of the parsley. Serve with optional lemon wedges.

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