Lime and herb marinated salmon is mixed with wholemeal pasta in a light sauce with herbs and greens. A bright, colourful dish full of fresh flavours that's easy to put together and ideal for a quick but satisfying supper. The citrus notes work beautifully with the salmon.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
2
servings
Salmon marinade
2salmon fillets, skin removed
1lime, juice and zest
1tspvegetable (rapeseed) oil
1tbspfresh flat-leaf parsley, finely chopped
1tbspfresh dill, finely chopped
Freshly ground black pepper
The pasta
150gdried wholewheat pasta shapes or spaghetti
100gsugar snap peas, roughly chopped
100gcherry tomatoes, halved
Method
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Marinade the salmon. Place the salmon fillets in a shallow dish. Mix together the lime zest, lime juice, oil and herbs, then spoon over the salmon. Season lightly with freshly ground black pepper and leave to marinate for 15 minutes while you prepare the remaining ingredients.
Pasta. Bring a large pan of water to the boil and cook the pasta according to the pack instructions until al dente. In the final 2 minutes of cooking time, add the sugar snap peas. Drain the pasta and peas, reserving some of the cooking water.
Cook the salmon using your preferred method. Grill: Preheat the grill to medium-high. Place the salmon on a lined grill tray and cook for 7-8 minutes, turning once halfway through if needed, until cooked through and lightly golden.Air fryer: Preheat the air fryer to 190°. Place the salmon fillets in the basket lined with baking paper and cook for 7-9 minutes until just cooked through and flaking easily.Oven: Preheat the oven to 200°C/180°C fan/gas mark 6. Place the salmon on a lined baking tray and bake for 12–15 minutes, until just cooked through and flaking easily.
Salmon continues to cook for a few minutes after removing it from the heat, so take it off as soon as it flakes easily with a fork to keep it moist.
Assemble.Transfer the pasta and sugar snap peas to a large bowl and gently stir through the cherry tomatoes along with any remaining lime and herb marinade from the salmon. Add a splash of reserved pasta water if needed to loosen.
To serve. Divide the pasta mixture between two shallow bowls, and top with the cooked salmon. serve immediately.
SMART notes & tips
Don't have sugar snap peas? Green beans, asparagus or tenderstem broccoli work just as well.
This also works beautifully with trout fillets instead of salmon.
Nutrition per serving
Nutrient
Amount
% RI
Energy
2,207 kJ / 525 kcal
26%
Total Fat
17.0 g
24%
Saturated Fat
2.8 g
14%
Sugars
5.0 g
6%
Fibre
8.3 g
28%
Protein
41.0 g
82%
Salt
1.0 g
16%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
Marinade the salmon. Place the salmon fillets in a shallow dish. Mix together the lime zest, lime juice, oil and herbs, then spoon over the salmon. Season lightly with freshly ground black pepper and leave to marinate for 15 minutes while you prepare the remaining ingredients.
150gdried wholewheat pasta shapes or spaghetti
100gsugar snap peas, roughly chopped
2
Pasta. Bring a large pan of water to the boil and cook the pasta according to the pack instructions until al dente. In the final 2 minutes of cooking time, add the sugar snap peas. Drain the pasta and peas, reserving some of the cooking water.
3
Cook the salmon using your preferred method. Grill: Preheat the grill to medium-high. Place the salmon on a lined grill tray and cook for 7-8 minutes, turning once halfway through if needed, until cooked through and lightly golden.Air fryer: Preheat the air fryer to 190°. Place the salmon fillets in the basket lined with baking paper and cook for 7-9 minutes until just cooked through and flaking easily.Oven: Preheat the oven to 200°C/180°C fan/gas mark 6. Place the salmon on a lined baking tray and bake for 12–15 minutes, until just cooked through and flaking easily.
Salmon continues to cook for a few minutes after removing it from the heat, so take it off as soon as it flakes easily with a fork to keep it moist.
100gcherry tomatoes, halved
4
Assemble.Transfer the pasta and sugar snap peas to a large bowl and gently stir through the cherry tomatoes along with any remaining lime and herb marinade from the salmon. Add a splash of reserved pasta water if needed to loosen.
5
To serve. Divide the pasta mixture between two shallow bowls, and top with the cooked salmon. serve immediately.
