Salmon and Creamy Leek Pasta

This salmon and creamy leek pasta is a delicious 30 minute comfort dish to nourish your body and tastebuds.

Looking for a quick, satisfying meal that doesn’t compromise on flavour or nutrition? This recipe is packed with wholesome ingredients like sustainably sourced salmon, wholegrain pasta and a creamy leek sauce that’s rich yet light.

It’s a simple week night dish that delivers a burst of zesty lemon and fresh dill in every bite. Best of all? It’s ready in 30 minutes.

Time: 30 minutes Serves: 2

Ingredients

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 2 leeks, finely sliced
• 1 white onion, finely diced
• 1 garlic clove, crushed
• 1 teaspoon dill
• 100ml boiled water
• 1 reduced salt stock cube
• 200ml cream (I used vegan cream but single cream would work)
• 150g wholegrain pasta
• Black pepper to taste

Method

1. Cook the salmon at 180 degrees Celsius for 12 minutes in an airfryer (or 20 minutes in the oven wrapped in tin foil) with a little olive oil and black pepper.
2. Whilst the salmon is cooking, in a frying pan heat the olive oil over a medium heat before adding in the onion and leek. Cook for 5 minutes until softened. Add the garlic and stir for another minute.
3. Add the stock cube to 100ml of boiling water and add to the frying pan. Bring to the boil for a couple of minutes and then reduce to a simmer.
4. Add the cream, dill, lemon zest, lemon juice and black pepper and stir well.
5. Cook the pasta in a pot of boiling water for around 10 minutes. Drain and add the pasta to the frying pan.
6. Once the salmon is cooked, either flake though the pasta or serve on top.

Top tips

Make sure to buy sustainably sourced salmon. You can check the label for a blue MSC (marine stewardship council) which certifies the product is from a sustainable source.

If you don’t like wholegrain pasta, you can use white pasta. Wholegrains are a good source of fibre, but you can get fibre from other sources such as vegetables. To up the fibre in this recipe, you could add frozen peas, spinach or mushrooms.

I used vegan cream in this recipe, but you can use single cream or crème fraiche to get that same smooth, creamy sauce.

To make this meal vegan, simply swap the fish for a plant based alternative protein such as tofu.