Servings4
Ingredients
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Instructions
- Bring a large pot of salted water to the boil and cook the pasta until just al dente. Reserve a mug of pasta water before draining.
- While the pasta cooks, soften the aromatics and vegetables in a little oil. Stir in parsley, basil, lemon and garlic and any cream, tomato or pesto ingredients listed.
- Add the salmon. Cook fresh salmon gently until it flakes; fold hot-smoked or cured salmon through at the end so it stays tender. Toss with the pasta, loosening the sauce with pasta water as needed.
- Taste for salt and acidity, finish with herbs or cheese if listed, and serve with herb pasta with cherry tomatoes.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Parsley, basil, lemon and garlic gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: herb pasta with cherry tomatoes.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with herb pasta with cherry tomatoes. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.