Pappardelle with salmon and lemony pea-and-dill dressing

Pappardelle with salmon and lemony pea-and-dill dressing

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  • 6
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 30 minutes
  • Creation Viognier 2019


  • 1⁄2 x 250 g packet pappardelle, cooked al dente
  • 2 T olive oil
  • 6 Norwegian salmon steaks
  • 100 g mangetout
  • 100 g petit-pois peas
  • salt, to taste
  • 6 Hass avocados, peeled and cut into chunks
  • For the dressing, mix:
  • 1/2 cup olive oil
  • 1 x 20 g punnet dill, roughly chopped
  • 1⁄4 cup Italian parsley, tightly packed
  • 2 garlic cloves, crushed
  • sea salt and freshly ground black pepper, to taste
  • 3 lemons, zested and juiced

Cooking Instructions

1. In a bowl, toss the dressing with the cooked pasta. Heat a pan until hot and add the olive oil. Place the salmon steaks in the pan skin side down and cook until the skin is golden and crispy (about 3 minutes).
2. Add the mangetout and petit-pois to the pan, turn the salmon over and fry for a further 2 minutes. Season to taste.
3. Tip the salmon, peas and avocado into the pasta and gently fold together. The salmon may break into large chunks. Serve immediately.

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Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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