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Salmon with Lemon Pasta, Peas and Broccolini

Adam Lapsevich
This is a new twist to eating salmon! It's served over a lemony, peppery pasta dish with crunchy broccolini, baby corn, peas and pea shoots.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine Pasta, Salmon
Servings 2 people


  • Non-stick frying pan
  • Pot for pasta
  • Steamer for veggies
  • Wok or other pan for cream sauce and tossing it all together


  • 2 6 oz Salmon filets Skinless
  • 3 cups Penne pasta Or other favorite pasta
  • 1/2 pint Heavy Cream
  • 4 stalks Broccolini
  • 1.5 cups Peas Frozen is best
  • 10-12 pieces Baby Corn
  • 1 handful Pea shoots
  • 1 Lemon Zest first, then juiced
  • 1 tbsp Salt
  • 1 tbsp Black pepper
  • 1/2 tbsp White pepper
  • 1/2 tbsp Red Pepper flakes Or more for extra heat
  • 2 cloves Garlic Pressed
  • 2 tbsp Butter Divided
  • 2 tbsp Olive Oil Divided



  • Cook pasta per package instructions. Reserve some of the water.


  • Steam broccolini and baby corn for a few minutes. Don't overcook. Crunchy is better!


  • In a frying pan, non stick, heat 1 tbsp olive oil and 1 tbsp butter.
  • Using a paper towel, dab the fish to remove moisture. Season with salt and black pepper.
  • Sear in pan for 3-5 minutes on all sides. Set aside when finished to cool slightly.


  • In wok, heat 1 tbsp butter and 1 tbsp olive oil.
  • Add 2 cloves of pressed garlic and saute. Do not burn.
  • Add heavy cream and lemon juice and simmer.
  • Add the frozen peas.
  • Add pasta to the sauce and toss. Add some of the pasta water if needed for consistency.
  • Add broccolini, corn, and pea shoots. Season with salt and all 3 types of peppers to taste.
  • Plate the pasta and then gently flake the salmon into pieces and place on top. Top with lemon zest if desired.
Keyword Lemon pasta, Salmon