Creamy smoked salmon pasta

Creamy smoked salmon pasta




  • 400g penne or spirali
  • 1 teaspoon olive oil
  • 1 cup frozen peas
  • 1 packaged smoked salmon fillet
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon lemon thyme leaves
  • 125mL light evaporated milk or thin cream
  • finely grated zest of 1 lemon


  • Cook pasta according to packet instructions, it will take 6-10 minutes.
  • Commence battle with the cryopacked salmon.
  • Once you have freed the salmon, tease the fillet apart with a fork and double-check for any bones.
  • In a non-stick frypan, heat the oil and cook peas for 2 minutes.
  • Stir in the salmon, herbs, evaporated milk or cream and lemon zest.
  • Warm the sauce on a low heat.
  • When pasta is al dente, drain and return to pot, add sauce, stir until well combined and serve immediately.
  • Add some more evaporated milk or cream if it is a bit dry, OR if it is a bit runny, put the lid on and let it sit for a few minutes, allowing the pasta to soak up some sauce.


  • Pasta usually comes in 500g packets – I find this too much for our 4-person family, but adjust to your family’s size and appetites and penchant for leftovers!
  • This sauce is even tastier, in my opinion, with lots of freshly ground black pepper.
  • I often use a quarter of a preserved lemon, rind only, finely chopped, instead of the lemon zest.
  • I use gluten-free pasta for me and normal pasta for the rest of the family.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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