Lemon Paprika Salmon Pappardelle with Courgette and Cherry Tomatoes

Lemon Paprika Salmon Pappardelle with Courgette and Cherry Tomatoes

I am a HUGE fan of quick Pasta dishes for Lunch and this one didn’t disappoint! I struggled to find the dry version of Pappardelle but tracked it down in good old Sainos. It was the ‘very special’ variety and I do think it makes it feel ‘very special’ as it’s so large and nothing makes me happier than a large mouthful of Pasta 🙃

The recipe makes enough for me, myself and I BUT obvs double, triple, whatever to your hearts content.

For 1 person you will need:

  • 1 Salmon Fillet (I cooked both so I can have the other tomorrow for Lunch)
  • 75g Pappardelle
  • 1 Courgette
  • Handful of Cherry Toms
  • Garlic
  • Smoked Paprika
  • Oregano
  • Lemon
  • 50g of Philadelphia Light
  • Parsley
  • Salt and Pepper

First squeeze half a Lemon over the Salmon, sprinkle generously with Smoked Paprika, Oregano, Salt and Pepper and leave to marinate for an hour.

Peel around the outside of the Courgette so you have ‘ribbons’ and chop the Parsley.

After an hour, pop the Salmon into the oven on 180 for around 15 minutes.

Start frying the Cherry Tomatoes off gently with 1 tsp of Smoked Paprika, 1/2 tsp of Oregano, 1 tsp of Garlic and some Salt and Pepper. Put the Pappardelle onto boil in salted water.

After a minute or so add a couple of spoons of water to the Cherry Tomatoes and cook for another couple of minutes then turn the heat off, they only need a few minutes or they will turn to mush!

Once the Pappardelle is cooked after around 8/10 minutes, drain saving some of the cooking water.

Add the Pappardelle to the Tomatoes along with the Courgette ribbons and Philadelphia. Add a couple of spoons of the Pasta water and mix altogether, add more water till you have a consistency of sauce you like, finish with the Parsley.

Flake the Salmon into chunks, you can stir it in or put it on top.

And that’s it!

Hope you enjoy.

L x

1 Comment

Leave a Reply