Salmon pasta
Creamy, comforting, and beautifully balanced.
This Salmon Pasta is a lighter, more nourishing take on a comforting classic, combining tender oven-baked salmon, soft pasta ribbons, roasted vegetables, and a fresh yogurt-based dressing with lemon and herbs. It has that creamy, satisfying feel you want from a pasta dish, but with a cleaner, more balanced finish.
What makes this version work so well is the contrast between richness and freshness. The salmon brings depth and protein, the vegetables add softness and volume, and the lemony dressing keeps everything bright and light. It is the kind of meal that feels indulgent enough to be comforting, while still fitting beautifully into an everyday wellness-focused kitchen.
Perfect for lunch or dinner, this is a simple but elevated salmon pasta that feels both wholesome and luxurious.
INGREDIENTS
For 1 serving
150 g salmon
200 g vegetables, such as broccoli and courgette
1 teaspoon olive oil
juice of half a lemon
salt, to taste
black pepper, to taste
1 small garlic clove, optional
75 to 90 g pasta, dry weight, preferably tagliatelle or ribbon pasta
For the dressing
2 tablespoons 2% Greek yogurt
a little lemon juice
fresh dill, finely chopped, optional
1 small garlic clove, finely grated, optional
Optional premium additions
a few cherry tomatoes, roasted or fresh
extra black pepper for serving
a little lemon zest
chopped parsley or dill for finishing
METHOD
1. Preheat the oven
Preheat the oven to 180°C.
2. Prepare the salmon
Place the salmon in a baking dish or on a lined tray. Season with salt, black pepper, and lemon juice. If using garlic, add a little finely chopped or crushed garlic over the top.
3. Prepare the vegetables
Cut the broccoli and courgette into bite-sized pieces. Toss them with 1 teaspoon of olive oil and a little salt and pepper.
4. Bake
Place the vegetables alongside the salmon and bake for 18 to 20 minutes, until the salmon is cooked through and the vegetables are tender and lightly golden.
5. Cook the pasta
While everything is baking, cook the pasta according to the package instructions until al dente. Reserve a small splash of pasta water, then drain.
6. Make the dressing
In a small bowl, mix the Greek yogurt with a little lemon juice. Add dill or garlic if using. Stir until smooth and creamy.
7. Assemble the dish
Gently flake the baked salmon into large pieces. Combine the pasta with the baked vegetables and, if needed, a small splash of pasta water for a silkier texture. Plate the pasta, top with the salmon, and spoon over the dressing.
8. Finish and serve
Add freshly ground black pepper, extra herbs, or a little lemon zest if desired. Serve warm.
Quick tips
Do not overbake the salmon, it should stay soft and flaky.
Cook the pasta just to al dente so it holds the sauce better.
Add the yogurt dressing at the end, not over high heat, so it stays fresh and creamy.
A little reserved pasta water helps the whole dish come together more smoothly.