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Creamy Salmon Pasta

  • 20 minutes
  • Prep time5 minutes
  • Servings4 portions
recipe image Creamy Salmon Pasta


  • 300 g fusilli pasta
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 150 mL Elmlea double cream
  • 1/2 lemon juice and zest
  • handful basil leaves picked roughly chopped
  • 2 tbsp thyme leaves picked
  • 2 salmon fillets cooked flaked

Nutritional facts

Energy (kcal)531 kcal
Energy (kJ)2224 kJ
Protein (g)25.1 g
Carbohydrate incl. fibre (g)58.1 g
Carbohydrate excl. fibre (g)55.5 g
Sugar (g)2.1 g
Fibre (g)2.6 g
Fat (g)21.5 g
Saturated fat (g)9.9 g
Unsaturated fat (g)9.4 g
Monounsaturated fat (g)7.6 g
Polyunsaturated fat (g)1.9 g
Trans fat (g)0.0 g
Cholesterol (mg)84 mg
Sodium (mg)72 mg
Salt (g)0.18 g
Vitamin A (IU)736 IU
Vitamin C (mg)3.2 mg
Calcium (mg)55 mg
Iron (mg)1.50 mg
Potassium (mg)471 mg


  1. Cook the pasta according to packet instructions. Drain and return to the pan.
  2. While the pasta cooks heat the oil in a small saucepan over a medium heat, add the garlic and fry for 2mins until softened before adding the Elmlea Double and lemon juice and zest. Simmer for 5mins then mix through the pasta with the herbs and salmon. Season to taste with sea salt and black pepper.