Minted Salmon Pasta with Mascarpone

A tasty pasta dish that cooks in minutes but is luxurious enough for easy entertaining.

This recipe uses our award-winning gluten-free, Garden Mint salmon fillets.  It's ideal for a special supper - but simple to make on any day of the week!  

Serve with a fresh salad.


  • 2

    BigFish Brand™ Salmon Fillets with Garden Mint (frozen)

  • 175g

    pappardelle pasta

  • 100g

    Mascarpone cheese

  • 100g

    asparagus tips

  • 50ml

    dry white wine

  • 1

    clove garlic, finely diced

  • 1

    shallot, finely diced

  • 2 tbsp

    olive oil

  • Seasoning:

    zest of half a lemon, salt and pepper

  • Garnish:

    two sprigs of fresh mint


  • 1.

    Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.

  • 2.

    Take the BigFish Brand™ salmon from the freezer and remove the outer packaging.  Pierce a hole in the vacuum pack on each fillet, then place on a microwaveable plate and cook on full power for 4 minutes from frozen, until cooked.

  • 3.

    Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.
    Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.

  • 4.

    Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.

  • 5.

    Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.

  • 6.

    Drain the pasta and asparagus, and then add to the salmon and sauce.   Add the lemon zest to the pasta and sauce, seasoning with salt and pepper.

  • 7.

    Serve in pasta bowls, topping each portion with a sprig of fresh mint.

Preparation Time

10 mins

Cooking Time

10 mins