Taking some time to make a delicious meal is lovely – but often I want to be able to whizz something together with zero effort. So I made this Creamy Salmon Pasta recipe for lunch at the weekend. Zoe (who was almost 2 years’ old) loved it!
Recently Peter (hubby) and I went on a health blitz for a weekend. We drank loads of juices and ate mainly salads with either pulses or steamed fish. It reminded me just how delicious steamed fish can be – beautifully moist and very soft textured. And the flavours of the fish come through wonderfully. So here I’ve steamed the salmon, instead of frying or baking, to get that gorgeous taste and texture.
* gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free
- 4 salmon fillets
- 400g/14oz gluten-free pasta
- 1 tbsp extra-virgin olive oil, plus extra for greasing
- 450ml/16fl oz soya cream cheese
- juice of 2 limes
- 1 small bunch chives, finely snipped
- 1 handful finely chopped dill leaves
- sea salt and freshly ground black pepper (optional)
- Grease the skins of the salmon with the oil and put in a steamer. Cook for 12–15 minutes over a high heat, depending on how cooked you like it, until it is cooked through. Take the fish out of the pan and remove the skins. Using a fork, flake the fish, checking for any bones and discarding any you may find.
- Put the pasta in a large saucepan and cover with boiling water. Pour in the oil and stir well. Cook over a medium heat for about 8–10 minutes, or according to the packet instructions, stirring frequently so that the pasta does not stick together. Drain and rinse well with boiling water, then drain again and return to the pan.
- Mix together the soy cream cheese and lime juice in a large mixing bowl until smooth and cream. Stir in the herbs and the pasta and season with salt and pepper if you like, and stir in thoroughly. Add the salmon, stir in gently and serve.