Salmon and ricotta pasta

Salmon and ricotta pasta

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

It’s a dream come true – a healthy and economical fish dish that will ‘surf’ you well.

Featured in
Lower GI, Quick meals


  • 350g dried large spiral pasta
  • 1 cup frozen peas
  • 2 1/2 tablespoons olive oil
  • 2 (200g each) skinless salmon fillets (see note)
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1/3 cup fresh basil leaves, finely shredded
  • 120g fresh ricotta cheese, crumbled


  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding peas for last 3 minutes of cooking. Drain. Return to pan.
  • Step 2
    Meanwhile, heat 2 teaspoons oil in a frying pan over medium heat. Cook salmon for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Using a fork, flake salmon.
  • Step 3
    Add lemon rind, lemon juice and remaining oil to pasta mixture. Toss to combine. Add salmon and basil. Toss to combine.
  • Step 4
    Divide pasta mixture between bowls. Season with salt and pepper. Serve topped with ricotta.

  • Low carb
  • Low sodium
  • Low sugar


  • 2792 kj


  • 26g

    Fat Total

  • 6g

    Saturated Fat

  • 5g


  • 39g


  • 78mg


  • 83.12mg


  • 3g

    Carbs (sugar)

  • 66g

    Carbs (total)

All nutrition values are per serve


You could use ocean trout fillets instead of salmon.

Budget tip: Use 415g can pink salmon instead of fresh and save around $6.32 in total.

  • Author: Tracy Rutherford
  • Image credit: Rob Palmer
  • Publication: Super Food Ideas


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