+ Well Nourished | Smoked Salmon, Pea and Broccoli Pasta

Smoked Salmon, Pea and Broccoli Pasta

We tend not to eat a heap of pasta, but it does make for a really fast meal occasionally. So it’s handy to have a few easy, delicious flavour combos like this lemony, smoked salmon, pea and broccoli recipe to call on.

This recipe came about after I bought some hot smoked salmon from our local farmers market (it’s also available in supermarkets), which I generally keep in the fridge to whip up a salad (like this one).

But it was a beautiful sunny Sunday and we were reminiscing about a long gone (but memorable) holiday in Italy – when the urge for pasta struck. I’ve found a gluten-free pasta that best serves like a wheat pasta (lets face it, many end up too mushy), is Royal Quinoa and Rice pasta by Olive Green Organics. So this is what I’ve used here, but on a less reminiscent day, I would probably use zoodles (zucchini noodles) instead. So here it is, a delicious (and fast) Italian inspired meal…

50g butter
1 red onion, finely diced
1 clove garlic, finely chopped or crushed
1 cup frozen or fresh peas
1 cup broccoli, broken into small florets
¼ cup dry white wine
2 tablespoons sour cream (see dairy-free below)
Juice and zest half a lemon
1 fillet hot smoked salmon
Sea salt and pepper, to taste
300g pasta or approx. 3 cups of zoodles


  1. Fill a large pot with water and bring to the boil. Once boiling cook your pasta.
  2. In a pan, sauté the onion and garlic in 25g of the butter over a low heat until soft and translucent (try no to brown it).
  3. Add the peas and broccoli and stir-fry for a couple of minutes to just start to soften them.
  4. Turn the heat to high and add the wine (it should sizzle and reduce instantly).
  5. Turn off the heat and add the sour cream, lemon juice and zest and mix to combine. Season to taste.
  6. Break the salmon into chunks and add to the peas/broccoli sauce.
  7. When the pasta is al dente, strain (rinse if necessary) and gently fold through the sauce.
  8. If using noodles, obviously you don’t need to cook them, just toss gently through the sauce to heat.

Immediately with a big leafy salad
You can also allow to cool and eat as a pasta salad (good for leftovers)

Sub the butter for olive oil and the sour cream for coconut cream.

Serve on zoodles.

Omit the salmon, it’s lovely as a vegetarian meal also.

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SS, pea and broccoli pasta

  • Chloe

    Just had this yummy pasta for dinner tonight! The flavours were amazing and it was light and fresh – perfect for a warm night. We didn’t have sour cream so I added marinated goats feta. Mmmmm! We’ll definitely be having this again. Thanks for a great recipe ?

    • Only 8 months late – sorry I missed your comment Chloe and glad you enjoyed it. Anything with goat feta is a winner in my book!! G x

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