Easy Peasy Salmon with Pasta

A perfect dish to celebrate our home region during Lincolnshire Pea Week!

This takes minutes to prepare but is fresh and delicious, a great recipe for a midweek summer supper. BigFish Garden Mint salmon goes particularly well with the peas but do feel free to experiment with our other salmon marinade flavours.


  • 2 BigFish Garden Mint Salmon Fillets

    defrosted with skin removed, chopped into chunks

  • 240g wholewheat fusilli

    or other short pasta

  • Knob of butter
  • 1 large shallot

    finely chopped

  • 140g frozen Lincolnshire peas
  • 140g

    low fat crème fraîche

  • 1/2 a low salt vegetable stock cube
  • small bunch fresh chives

    finely chopped

  • fresh mint

    for garnishing


  • 1.

    Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

  • 2.

    Meanwhile, heat the butter in a saucepan, add shallot and cook gently for 5 mins or until softened.

  • 3.

    Add the peas, salmon, crème fraîche and 50ml water to the saucepan with the butter.  Crumble in the stock cube.

  • 4.

    Now heat for 3-4 mins on a low to medium heat until everything is cooked through.   

  • 5.

    Add the cooked pasta to the saucepan, stir in the chopped chives and season well with black pepper.  Make sure everything is combined and then serve in warmed bowls or dishes.

  • “Our Garden Mint fillets are gluten free, so if you make this with gluten-free pasta you’ll have an easy ‘free from’ dish. Also, any leftovers are delicious the next day cold from the fridge!”

    Louise Coulbeck, founder and director

With thanks to BBC GoodFood for the inspiration


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Preparation Time

5 miinutes

Cooking Time

10 minutes