Serve 2
Ready in 20minutes

You can’t go wrong with salmon, pasta and a great big dollop of crème fraîche. Make our high protein, low salt midweek dinner in a matter of 20 minutes


  • 1~2pkt Refine Baked salmon flake(100g)
  • rigatoni or penne 160g
  • parmesan 25g, finely grated
  • low-fat crème fraîche 4 tbsp
  • lemon 1, zested and ½ juiced
  • black peppercorns ground to make ½ tsp
  • flat-leaf parsley a small bunch, finely chopped


  1. Cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
  2. In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
  3. Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
  4. Divide between two bowls, flake over the salmon and top with the remaining parsley.

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