Salmon Pasta

I love the saying “it never rains, it pours”. And this past week, it seems to apply to me very well. Last Thursday night I lost my charm bracelet which has a charm for each year we have been married. Then I decided I would make a pasta dish for our Sunday night supper. I am using up all our tinned ingredients as I want to only eat fresh food wherever possible, and so I created a pasta dish using tinned salmon as that is what I had in my pantry. I decided to take some pictures of the unfinished dish, to see how they would compare to the end product. I then placed the pasta into the cold oven to ‘store’ it there until we got home from our wine tasting, but I ended up knocking the edge of the dish against the edge of the oven, and the pasta ended up all over the floor, between the (non removable) door of the oven, and under the oven. It was a mess which had to be painstakingly cleaned, morsel by morsel. I was so grateful for the photos I had taken, as the end product was not very pretty at all. Dave says the flavour is good, so I am sharing with you my ‘disaster’.

Salmon Pasta

Salmon Pasta Recipe

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 g pasta, cooked to package instructions
  • 15 mls olive oil
  • 1 shallot, sliced
  • 1 clove garlic, crushed
  • 1 x 415 g tin pink salmon
  • 5 mls dried dill
  • Salt and freshly ground black pepper to season
  • 60 mls Mascarpone cheese
  • Parmesan cheese for garnishing


  • Preheat the oven to 200° Celsius
  • While the pasta is cooking, heat the oil in a pan
  • Sauté the shallot and garlic until soft
  • Add the salmon and using a wooden spoon, break it up
  • Add the dill and the pepper
  • Remove from the heat and add the Mascarpone cheese
  • Adjust the seasoning
  • Drain the pasta and season with salt
  • Add to the salmon and mix well
  • Place into an ovenproof dish
  • Cover the top with grated Parmesan
  • Bake for 15 minutes

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Helen of Fuss Free Flavours

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