Fusilli with Salmon & Spring Vegetables


Fusilli with Salmon & Spring Vegetables

This tasty pasta recipe can be made in less than 20 minutes & it’s a dish the whole family can enjoy. Salmon is a great fish for the whole family too – packed with Omega 3, B vitamins and Potassium!


200 g fusilli
2 tbsp light olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 orange pepper cut into strips
100 g broccoli florets
1 courgette sliced & cut into semi circles
250 g salmon fillets
250 ml fish stock
150 g crème fraîche
200 ml vegetable stock
2 tomatoes, skinned, deseeded & cut into chunks
75 g Parmesan cheese, grated
Salt & pepper


  1. Cook the fusilli according to packet instructions.
  2. Heat the oil in a heavy based saucepan & sauté the onion & garlic for 3 minutes, stirring occasionally.
  3. Add the orange pepper, broccoli & courgette & sauté for 6-7 minutes stirring occasionally until tender.
  4. Cut the salmon into chunks & place into a saucepan, cover with fish stock & poach over a gentle heat for 3-4 minutes or until cooked. Remove from the pan, strain & set aside.
  5. Stir the crème fraîche & vegetable stock into the cooked vegetables & bring to a simmer. Stir in the chopped tomatoes & chunks of salmon, simmer for 2 minutes then stir in the Parmesan. Season to taste.
  6. Toss the drained fusilli with the sauce taking care not to break up the chunks of salmon.

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