Servings4
Ingredients
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Instructions
- Cook the pasta in salted water, then drain and cool it briefly so the greens do not wilt.
- Blend or whisk the dressing ingredients with basil, spinach, avocado and lemon until smooth. Add a spoonful of water if it is too thick to coat the pasta.
- Fold the pasta together with the vegetables and salmon. Add delicate smoked salmon last, and keep some herbs or seeds for the top.
- Serve cool or at room temperature with cool pasta salad with herbs and crunchy spring onion. If preparing ahead, keep the dressing separate until close to serving.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Basil, spinach, avocado and lemon gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: cool pasta salad with herbs and crunchy spring onion.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with cool pasta salad with herbs and crunchy spring onion. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.