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Silky salmon and leek pasta

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

This silky salmon and leek pasta is a comforting meal that will be on the table in under 45 minutes! Perfect for a busy whānau, this recipe can be made any time of the year; simply substitute the leek and courgette for what’s in season.

Silky salmon and leek pasta

Ingredients

Method

Ingredients

  • ½ fresh leek, thinly sliced 
  • 1 ½ cups dried spiral pasta
  • 1 ½ cups chicken, fish or vegetable stock
  • ¾ cup cream 
  • 4 individual salmon fillets (around 700g total) 
  • 2 courgettes, thinly sliced 

Method


  1. Preheat your oven to 180°C fan bake. Scatter the leek and dried pasta into a roasting dish, then pour over the stock and cream. 
  2. Season with salt and pepper, then cover tightly and bake for 20 minutes.
  3. Bring a frying pan to medium-high heat with a drizzle of oil. Cook the salmon skin-side down for 2-3 minutes, then remove from the heat. 
  4. Carefully remove the tray from the oven, and uncover. Add the sliced courgette, stir, then nestle the salmon fillets into the pasta skin-side up. 
  5. Bake for a final 10-15 minutes uncovered or until the pasta is al dente and the salmon is flaky. Serve and enjoy. 

Top tip:

If courgettes aren’t in season, substitute for 1 cup of frozen peas or a bunch of asparagus spears! Garnish with lemon and a sprinkling of fresh parsley.