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Tangy Lemony Pasta with Salmon, Peas and Artichokes


Come, let’s make a quick and super easy pasta dish that is elegant enough for grownups, and tasty enough for kids. Let’s make it in the time it takes to boil a pot of water. Using only a pot, a pan and a bowl. And let’s use a little trick, folding in Greek yoghurt instead of cream to make a dish that is luscious and delicious and good for us too.

You need

¾ lb. salmon (check Seafood Watch for the most sustainable source)
1 lb. of your favorite pasta
4 medium shallots, sliced
2 cups artichoke hearts(from a can or jar, rinsed and drained), roughly chopped
2 garlic cloves minced
2 cups frozen peas, defrosted
1 lemon
1 1/2 cups Greek yoghurt
½ cup chopped fresh herbs, like dill, parsley or chives
¼ cup parmesan cheese
Olive oil
Salt and pepper

To make 6 servings

1. Start a big pot of water boiling for the pasta, salt it so it tastes like the sea (this always makes pasta taste better).

2. Meanwhile heat up a medium sized skillet, drizzle in 2 tablespoons of olive oil, then add the shallots. Pat the artichokes dry with a paper towel, add them and the garlic to the skillet, keep everything quietly sizzling at medium heat until golden.

3. Rub the salmon with a little olive oil and a sprinkle of salt. Put the salmon under your broiler until cooked all the way through, this will take about 7-8 minutes. Cut the salmon into bite sized pieces.

4. Once the water is boiling add the pasta and cook according to the time on the package. One minute before the pasta is done, add the peas to the pot as well. Drain well.

5. In the bowl you are going to serve the pasta in, mix together the yoghurt, the juice and zest of the lemon, 1 1/2 teaspoon salt, and the herbs (save a bit of the herbs for garnish).

6. Toss the pasta with the yoghurt sauce, then fold in the onions, artichokes and salmon. Sprinkle with parmesan cheese. Taste for seasonings, this is an important step, and a fun one too. Have your kids help. Does it need more lemon? How about a little pepper? Garnish with any leftover herbs, and let your kids carry the bowl to the table.

Cooks tip: You can use canned salmon instead of fresh. Just add the drained canned salmon to the skillet of artichokes right before serving and gently heat up.


Join the Discussion

2 Responses

  1. Crystal Thornell says:

    This looks and sounds fantastic. It’s in my dinner queue!

  2. Heidi Haverkamp says:

    Made this tonight – used sugar snap peas, cut into 1/2″ pieces, which worked well. Great recipe! Thanks!

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