Smoked Salmon Pea 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 Broccoli Pasta 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. So here it is, a delicious quick and easy to make Italian inspired meal…

Health benefits

This creamy smoked salmon pasta recipe is packed full of nutrition with omega-3 fatty acids and protein from the salmon, fibre from the peas and broccoli, and a touch of healthy fats from butter, it’s both nourishing and satisfying. The addition of sour cream or crème fraîche provides a creamy texture while maintaining a light feel.

Ingredients

The dish comes together with pasta (or zoodles for a grain-free option), hot smoked salmon, peas, broccoli, and a creamy sauce of butter, sour cream, and lemon zest, with a splash of white wine for depth.

What is ‘Hot’ smoked salmon?

Hot smoked salmon is smoked at a higher temperature, cooking the fillets of fish fully, resulting in a firm, flaky texture and a rich, smoky flavour. It’s ready to eat and great in salads or cooked dishes. Cold smoked salmon, on the other hand, is smoked at a lower temperature, which doesn’t cook the fish but cures it instead. This gives it a softer, silky texture and a more delicate, mild smoky flavour. It comes in thin slices where as the hot smoked salmon is sold in fillets. Both are available in major supermarkets.

How to make this smoked salmon pasta

Cook the pasta (or prepare zoodles if using) then drain well. Sauté onion and garlic in butter, add broccoli and peas, then deglaze with wine. Stir in remaining butter, sour cream, and lemon, then fold in the smoked salmon. Gently mix the pasta or zoodles through the sauce and serve immediately.

Serving suggestions and how to store

Serve this Smoked Salmon Pea Broccoli Pasta warm with a leafy salad for a well-rounded meal. It can also be enjoyed cold as a pasta salad, making it great for leftovers. Store any remaining pasta in an airtight container in the fridge.

Vary this Smoked Salmon Pea Broccoli Pasta to suit 

For dairy-free, use olive oil and coconut cream instead of butter and sour cream. Use gluten-free pasta for a gluten-free option, or serve with zoodles to make it grain-free. If you’re avoiding onion, swap it for fennel, and if you prefer not to use wine, replace it with stock and a splash of vinegar for a similar flavour profile. I also love this with a couple tablespoons of capers mixed through. Feel free to serve with grated parmesan cheese too. 

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, nourishing and easy to make meals click HERE.

Smoked Salmon Pea Broccoli Pasta

Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

Serves: 4

This Smoked Salmon Pea Broccoli Pasta is a simple, delicious meal, combining pasta with rich smoked salmon and vibrant green veggies. It’s a perfect dish for a quick weeknight dinner that feels gourmet.

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Ingredients

• 50 g butter
• 1 red onion/s -finely diced
• 1 clove/s garlic -finely chopped or crushed
• 150 g peas (1 cup) frozen or fresh
• 1 broccoli (small head) broken into small florets
• 60 ml dry white wine (¼ cup)
• 2 tbsp sour cream -or creme fraiche (see dairy-free below)
• ½ lemon/s -juice and zest
• 1 fillet/s hot smoked salmon fillet/s
• Sea salt and freshly ground black pepper -to taste
• 300 g pasta -or approx. 3 cups of zoodles

Method

• Fill a large pot with water and bring to the boil. Once boiling cook your pasta.
• 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).
• Add broccoli and stir-fry for a couple of minutes to just start to soften it then add the peas.
• Turn the heat to high and add the wine (it should sizzle and reduce instantly).
• Turn off the heat immediately and add the remaining butter, sour cream, lemon juice and zest and mix to combine. Season to taste.
• Break the salmon into chunks and add to the peas/broccoli sauce.
• When the pasta is al dente, strain (rinse if necessary) and gently fold through the sauce.
• If using zoodles, obviously you don't need to cook them, just toss gently through the sauce to heat.

Serve

• Completely optional, but this is lovely finished with grated parmesan cheese.
• Immediately with a big leafy salad
• You can also allow to cool and eat as a pasta salad (good for leftovers)

Store

• Store in an airtight container in the fridge.

Variations

Dairy-free

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

Grain-free

Serve on zoodles.

Gluten-free

Choose a gluten-free pasta.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

No wine

Replace the wine with stock or bone broth and a teaspoon of vinegar. 

Add capers

I love this with a couple tablespoons of capers mixed through.

 

Id love to hear how you like this simple meal. Post a comment or rate this recipe. 

Course: Main Course

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