Name: Salmon and ricotta pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 350g dried large spiral pasta; 250.00 ml frozen peas; 45.50 gm olive oil; 2 (200g each) skinless salmon fillets (see note); 2 tsp finely grated lemon rind; 21.00 gm lemon juice; 82.50 ml fresh basil leaves, finely shredded; 120g fresh ricotta cheese, crumbled

Salmon and ricotta pasta

0 Likes

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Delicious and budget-friendly fish dish that's healthy too - a dream!

Ingredients:

350g dried large spiral pasta
250.00 ml frozen peas
45.50 gm olive oil
2 (200g each) skinless salmon fillets (see note)
2 tsp finely grated lemon rind
21.00 gm lemon juice
82.50 ml fresh basil leaves, finely shredded
120g fresh ricotta cheese, crumbled

Instructions:

Boil pasta in a large saucepan of salted, boiling water according to package instructions until tender, adding peas for the last 3 minutes. Drain and return to the pan.
Heat 2 teaspoons of oil in a pan over medium heat. Sear salmon for 2 to 3 minutes per side until just cooked. Transfer to a plate and flake with a fork.
Combine lemon rind, lemon juice, and remaining oil with the pasta mixture, tossing to mix well. Add salmon and basil, tossing gently until combined.
Ladle the pasta mixture into bowls and sprinkle with a pinch of salt and pepper. Finish by adding a dollop of creamy ricotta on top before serving.

We use cookies

Similar Recipes

Lemony salmon pasta with spring vegetables and ricotta

Salmon and pea lasagne

Silverbeet and salmon rotolo with lemon cream

Risoni with smoked salmon

Salmon frying pan lasagne