Creamy Salmon and Asparagus Pasta


Serves 1

  • 80g skinless salmon fillet
  • 50g dried pappardelle or tagliatelle
  • 100g asparagus, sliced
  • 1½ tsp olive oil
  • 1 clove garlic, peeled and crushed
  • 2 tbsp low-fat crème fraîche
  • ½ lemon, juice
  • salt and pepper


Preheat the grill to high. Lay the salmon on a baking tray lined with foil and place under the grill for 6-8 minutes until just cooked through. Set aside to cool slightly.

Meanwhile bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, adding the asparagus for the final minute of cooking. Drain the pasta and asparagus, reserving a little of the cooking water.

Put the empty pan back on the heat, add the oil and the garlic and gently cook for a minute. Remove from the heat, stir in the crème fraîche then tip in the pasta and asparagus. Add the lemon juice and a splash of the reserved cooking water then toss everything together with a pinch of salt and plenty of pepper. Flake the salmon into the pan and fold into the pasta. Transfer to a warmed bowl and serve.

  • Family friendly


  • If you can't get hold of crème fraîche, you can use the same amount of soured cream.

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