Salmon, dill and caper pasta

Salmon, dill and caper pasta

(18) Rate it

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Dill and capers are always delicious with salmon. Here they are combined with a creamy pasta base.

Featured in
Pasta recipes, Nutrition information


  • 375g spaghetti
  • 1 tablespoon olive oil
  • 2 medium red onions, halved, thinly sliced
  • 1/4 cup drained capers
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1/2 cup extra-light thickened cream
  • 415g can red salmon, drained, skin and bones removed, flaked
  • 2 tablespoons finely chopped fresh dill sprigs


  • Step 1
    Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to pan.
  • Step 2
    Meanwhile, heat oil in a large, heavy-based frying pan over medium-high heat. Add onion. Cook, stirring, for 5 to 7 minutes or until onion is golden and softened. Add capers and garlic. Cook for 1 minute or until fragrant.
  • Step 3
    Increase heat to high. Add wine. Cook for 2 minutes or until wine has almost evaporated. Add stock and cream. Reduce heat to medium. Simmer, stirring occasionally, for 4 to 5 minutes or until sauce has thickened.
  • Step 4
    Add cream mixture to pasta. Toss to coat. Add salmon and half the dill. Toss to combine. Serve topped with remaining dill.

  • Low carb
  • Low sodium


  • 2281 kj


  • 20.1g

    Fat Total

  • 7g

    Saturated Fat

  • 3.6g


  • 27.1g


  • 75mg


  • 268mg


  • 56.7g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas



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