Salmon and Pea Spaghetti

Salmon and Pea Spaghetti is a light, wholesome pasta dish that combines tender flakes of salmon with sweet peas, softened white onion and fresh herbs. A gentle drizzle of extra virgin olive oil before serving enhances the natural flavours without making the dish heavy. It is an easy family meal that feels fresh, satisfying and perfect for any time of year.

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

Ingredients

350 g spaghetti dried
2 large salmon fillets approximately 300g, skin removed
200 g frozen peas
1 medium white onion finely diced
2 tbsp olive oil
2 cloves garlic finely chopped
2 tbsp fresh parsley chopped
1 tbsp fresh dill chopped
Freshly ground black pepper to taste
salt to taste
Extra virgin olive oil for drizzling before serving

Instructions

Bring a large saucepan of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, following the packet instructions.
350 g spaghetti
While the spaghetti cooks, heat the olive oil in a large frying pan over a medium heat.
2 tbsp olive oil
Add the diced white onion and cook gently for 6 to 8 minutes, stirring regularly until soft and translucent.
1 medium white onion
Stir in the chopped garlic and cook for another minute until fragrant.
2 cloves garlic
Place the salmon fillets into the pan and cook gently for 3 to 4 minutes on each side, depending on their thickness, until they are fully cooked and flake easily.
2 large salmon fillets
Remove the salmon from the pan and transfer it to a plate. Flake the fish into large bite-sized pieces, taking care to remove any remaining bones.
Add the frozen peas to the frying pan and cook for 3 to 4 minutes until tender.
200 g frozen peas
Return the flaked salmon to the pan and gently stir everything together.
Add the chopped parsley and dill. Season with salt and freshly ground black pepper to taste.
2 tbsp fresh parsley, 1 tbsp fresh dill, Freshly ground black pepper, salt
Drain the spaghetti, reserving a small cup of the cooking water.
Add the cooked spaghetti to the frying pan and gently toss until everything combines evenly. Add a splash of the reserved pasta water if needed to loosen the mixture.
Divide the spaghetti between warm serving plates.
Finish each serving with a light drizzle of extra virgin olive oil.
Extra virgin olive oil
Serve immediately while hot.

Equipment

Notes

Here are some of my favourite tips for making Salmon and Pea Spaghetti even better:

Don't overcook the salmon. Remove it from the heat as soon as it flakes easily with a fork. It will stay moist and tender instead of becoming dry.
Cook the spaghetti until al dente. The pasta should still have a slight bite because it will continue cooking for a minute when tossed with the salmon mixture.
Reserve some pasta water. A few tablespoons of the starchy cooking water help the ingredients coat the spaghetti naturally without needing cream or extra oil.
Cook the onion gently. Allow it to soften slowly rather than brown. A sweet, mellow onion complements the salmon much better than a heavily caramelised one.
Add the peas near the end. Frozen peas only need a few minutes. This keeps their bright green colour and fresh, sweet flavour.
Fold the salmon in carefully. Stir gently once the fish is flaked. Large pieces look more appealing and give a better texture than tiny crumbs.
Use fresh herbs if possible. Parsley, dill and chives all work beautifully. A mixture of parsley and dill gives a lovely fresh finish.
Drizzle, don't pour. Just a teaspoon or so of good-quality extra virgin olive oil over each serving is enough to enhance the flavours.
Season at the very end. Salmon naturally contains some saltiness, so taste the finished dish before adding extra salt.
Warm your serving bowls or plates. The pasta stays hotter for longer, making the meal even more enjoyable.

Optional additions:

If you fancy a slight variation, these ingredients work wonderfully without changing the character of the dish:

Zest of one lemon for a fresh citrus lift.
A handful of baby spinach stirred through just before serving.
A few capers for a gentle salty tang.
Cracked black pepper for a little warmth.
A sprinkle of grated Parmesan, although many people prefer to let the salmon remain the star.

Serving suggestions:

This dish pairs well with:

A crisp green salad with cucumber and rocket.
Garlic bread or warm crusty bread.
Steamed asparagus or tenderstem broccoli.
Roasted cherry tomatoes for extra sweetness.

Finally, if you're making this dish for guests, flake the salmon into fairly large chunks just before serving rather than mixing it vigorously into the pasta. The larger flakes make the finished dish look much more attractive and give every forkful a satisfying bite.