I whipped up this gluten free salmon pasta one day in order to use up some leftover smoked salmon that was knocking around in the fridge. It turned out to be very tasty and is now firmly on our mid-week meal recipe list.
Of course, the salmon doesn’t need to be leftovers and you can vary the amount use depending on how much you have, just adjust the other quantities accordingly.
Poached salmon fillets or hot smoked salmon fillets would be a good alternative too, then you can simply flake the fillet into the pan along with the mascarpone, lemon zest and black pepper as the final stage. Or simply serve on top of the hot pasta.
Salmon, Spring Onion, Asparagus & Macarpone Pasta Recipe (GF)
- 4 spring onions, chopped finely
- 150g smoked salmon (or whatever quantity you have to use up), sliced into strips
- 6 spears asparagus, chopped into short lengths (3cm)
- Milled black pepper
- Olive oil
- 200g gluten free pasta (any shape will do, although avoid penne as the tubes will end up full of the sauce)
- Heaped tablespoon mascarpone
- Zest of half a lemon
- Prepare your pasta per the instructions on the packet. Then in the meantime, start making the sauce.
Take a wok and add a little olive oil, then add the chopped spring onions and cook for 5 minutes until soft.
- Now add the asparagus pieces and cook for 2 minutes until the asparagus turns bright green.
- Then add the salmon strips and cook lightly until they start to turn slightly opaque. Only cook for 1-2 minutes, otherwise they will start to crumble.
- Next add the mascarpone, lemon zest and milled black pepper, stir all together - heat for 2 minutes, before taking the sauce off the heat.
- Drain your pasta and add to the pan with the sauce, stirring to coat the pasta. Then ladle into bowls and dinner is served!
If you liked this gluten free meal idea, why not try one of my other easy gluten free recipes:
- Sweet Potato & Halloumi Fritters
- Blueberry American-Style Pancakes
- Primavera Risotto with a Pancetta Crumb