Crispy Salmon Pasta

Another delicious recipe by Phoebe of @_naturalnourishment  (You can also find her here!)


For the pasta:

100g red lentil fusilli

1 teaspoon olive or hemp oil

½ teaspoon dried oregano

Pinch salt & freshly ground black pepper


For the rest of the dish:

1 can Fish4Ever pink or red salmon

1 leek

1 stick celery

½ fennel bulb

½ cup Organico passata

1 red pepper

1 garlic clove

2 large handfuls fresh spinach or parsley

½ tablespoon coconut oil


To serve: 1 large avocado, preserved lemon pieces or fresh lemon juice


  1. Preheat your oven to 200C, line a tray with baking parchment.
  2. Cook your pasta as per packet instructions, drain & leave to cool in the sieve for 5 minutes then add to a bowl with the oil & seasonings, tossing to combine.
  3. Transfer to the tray & bake for 15 minutes until crispy, stirring halfway through. Leave to one side once done.
  4. Meanwhile finely slice the leek, celery, fennel & pepper. Add to a large sauté pan with the coconut oil, cover with a lid & leave to soften on a gentle heat for 6-8 minutes.
  5. Crush or grate the garlic then add to your pan, stir through the veggies then add the passata. Re-cover & cook for another 2-3 minutes.
  6. Drain the salmon, add to the pan & gently break up into the sauce. Turn down to a gentle simmer until everything is warmed through (~3-4 minutes).
  7. Roughly chop the parsley if using or just add the spinach to the pan, let the leaves wilt down in the residual heat of the sauce then divide between 2 bowls.
  8. Top with chopped pieces of preserved lemon for a vibrant salty hit, or simply squeeze over some lemon juice. Crown with half an avocado each & tumble over your crisp pasta croutons.


Fish4Ever_ Crispy Salmon Pasta


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