Creamy Salmon Chorizo Pasta
This creamy salmon and chorizo pasta is here to rescue your weeknight dinners! Great tasting with a spicy kick from the chorizo and ready in 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
For the pasta
- 400 g (14oz) dried pasta
- 1 tsp salt
For the pasta sauce
- 1 tbsp olive oil
- 2 salmon fillets skinless if possible
- 2 soft chorizo sausages casings removed, finely chopped
- 2 garlic cloves grated or minced
- 250 ml (1 cup) double cream
- 3 tbsp reserved pasta water
- 2 tbsp finely chopped chives to serve
- 1 lemon, zest only to serve
- salt and pepper to season
- grated Parmesan (optional)
- pinch dried chilli flakes to serve
Bring a pot of water to the boil and add 1 tsp salt. Cook your pasta using pack instructions until al dente. Reserve one ladleful of the pasta water before draining.
While the pasta is bubbling away, pat the salmon with paper towels and season with plenty of salt and pepper.
Heat the olive oil in a large pan until it starts to simmer. Add the salmon skin-side down – you should hear a sizzle. Cook for 2 minutes.
Lower the heat slightly and flip your fish over to cook for a couple of minutes on the other side. Press down lightly with a slotted spatula. You don’t have to cook the salmon all the way through as it will cook further in the sauce. Set the salmon aside.
Add the chopped chorizo and pan fry until it starts to colour and crisp up. It will also release some of its spicy oil which will flavour the dish.
Lower the heat and stir in the garlic. Pour in the cream and stir to combine.
Flake the salmon and add into the sauce, cooking for a minute to heat through.
Stir 2-3 tablespoons of the pasta water and add the pasta directly into the sauce, tossing with tongs to combine.
Add the zest of a lemon and plenty of finely chopped chives. Taste and adjust the seasoning. Sprinkle with a pinch of dried chilli flakes and serve.
- You can replace the chorizo with 200g (7oz) smoked bacon lardons – the result will be much milder but no less delicious.
- You could replace the salmon fillets with canned salmon for an even speedier recipe.
Calories: 815kcal | Carbohydrates: 77g | Protein: 35g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 1342mg | Potassium: 686mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 12.2mg | Calcium: 84mg | Iron: 2.5mg