Lemony Salmon Pasta

Hooray, Spring is finally here, which means it’s time to indulge in all those delicious spring veggies. This is my go to pasta, for an easy week night dinner. It comes together in a snap, and is really versatile. You can easily swap green bean in place of asparagus, throw in some spinach add mushrooms, or even broccoli. Use whatever cheese you have on hand, fresh mozzarella,  goat cheese or ricotta would all be delicious. 

Lemony Salmon Pasta
Serves 4
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Cook Time
10 min
Cook Time
10 min
  1. 600g fettuccine or linguini
  2. 500g salmon fillets
  4. 2 cups asparagus spears, cut into one inch pieces
  5. 1 cup (120g) frozen peas, thawed
  6. 150g fresh mozzaralle, ricotta, or goats cheese crumbled
  7. Dill sprigs, to serve
  1. Cook pasta in a large pot of boiling salted water following packet directions or until al dente.
  2. While pasta is cooking, heat a large non-stick frying pan over medium-heat. Brush the salmon with Taste of the Okanagan Lemon Dill Vinaigrette, and cook for 3 mins each side for medium. Transfer to a plate. Set aside to rest.
  3. When pasta is almost done, toss the asparagus, and peas into the same pot and cook for about a minute.
  4. Strain the pasta and veggies. Coarsely flake the salmon and add to the pasta. Add cheese, and toss with Taste of the Okanagan Lemon Dill Vinaigrette. Garnish with dill springs and serve.
Taste of the Okanagan Specialty Foods https://tasteoftheokanagan.com/


Lemon Dill Vinaigrette


Kelly Hale

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