Creamy Salmon Pasta with a Chilli Lemon Kick

This midweek meal is easy to make in minutes. With a heavenly creamy sauce, the recipe makes the most of salmon paste by combining with lemon and red chilli.

A Girl Called Jack
From the book A Girl Called Jack


This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal.

Serves 2


160g pasta
1 onion
1 small red chilli
A bunch of flat-leaf parsley, plus extra to serve
1 tbsp oil
½ lemon, zest and juice or 1 tbsp bottled lemon juice, plus extra to serve
150ml natural yoghurt
1 x 75g jar of salmon (or other fish) paste


Bring a medium saucepan of water to the boil, and add the pasta. Reduce to a simmer and allow to cook for 8 to 10 minutes (or according to the packet instructions).

Meanwhile, peel and finely slice the onion, and very finely chop the chilli and parsley. Put into a frying pan with the oil, lemon zest and juice and cook over a medium heat to soften the onion.

When the pasta is cooked, remove from the heat and drain.

Quickly stir the yoghurt and fish paste into the onions to warm through. Tip the pasta into the pan and stir to coat with the sauce. Serve, garnishing with extra chopped parsley and lemon juice if desired.

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