Salmon and watercress pasta


180g organic sultans jewel tomatoes
1 pack John Hurd's Organic Watercress
120g organic smoked salmon
300–350g organic fusilli pasta
1 tbsp Waitrose Organic Extra Virgin Olive Oil
2 Duchy Originals From Waitrose Organic Scottish Salmon Fillets
200g Yeo Valley Organic Half Fat Crème Fraîche


1. Bring a large pan of salted water to the boil. Halve the tomatoes and finely chop the watercress. Shred the smoked salmon.

2. Cook the pasta in the boiling water for 9 minutes. Meanwhile, heat a large frying pan with 1 tbsp olive oil and add the salmon fillets. Cook for 3 minutes and turn, then add the tomatoes and cook for a further 3 minutes.

3. Flake the salmon fillets in the pan and discard the skin, then add the smoked salmon, watercress and crème fraîche with some seasoning. Drain the pasta and shake dry, then add to the pan. Stir everything together gently.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,297kj
Fat 20.6g
Saturated Fat 8g
Carbohydrate 58.3g
Sugars 4.6g
Protein 32g
Salt 1.6g
Fibre 3.7g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 5 ratings

This recipe was first published in Wed Sep 10 10:29:00 BST 2014.