Pasta with Salmon and Peas

Pasta with Salmon and Peas (Serves 4)

This recipe for Pasta with Salmon and Peas, the third in Catherine Buckley’s series of four, is quick and easy, it is high in protein whilst the low-fat crème fraîche ensures that it isn’t too high in calories. It is also a good recipe to get in your oily fish for the week.

Pasta with Salmon and Peas

Pasta with Salmon and Peas


  • 250g fusilli (or any shape) pasta
  • Knob of unsalted butter
  • 1 large shallot finely chopped
  • 140g frozen peas
  • 2 skinless salmon fillets, cut into chunks
  • 140g low fat crème fraîche
  • ½ low salt vegetable stock cube
  • Small bunch chives snipped
  • Grated parmesan or cheddar cheese to taste (optional)
  1. Bring a pan of water to the boil and cook the pasta according to the pack instructions
  2. Meanwhile, heat the butter in a saucepan, then add the shallot and cook for 5 minutes or until softened. Add the frozen peas, salmon, crème fraiche and 50ml water. Crumble in the stock cube. Cook for 3-4 minutes until cooked through, stir in the chives, some black pepper and the cheese if you want to add this. Then stir through to coat the pasta. Serve in bowls

I’m an ADPKD patient who was lucky enough to have a transplant in 2003 after only eleven months of dialysis. I'm the north-west Patient Advocacy & Support Officer for Kidney Care UK and my interests, other than my role within GMKIN, include sport, music and politics. Follow me on Twitter: @finnigr

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