Pasta salad with salmon and a lemon and crème fraîche dressing
Photo: Øystein Klakegg
This fresh dish with salmon and pasta as well as spring onions and leaf parsley can be enjoyed hot or cold. The salad is perfect for dinner, lunch or the lunch box.
Recipe icon
    • 500 g salmon fillet, skinned and boned
    • 400 g fusilli, boil according to pack instructions
    • mangetout, sliced
    • spring onions, sliced
    • bunch flat-leaf parsley, with leaves picked
    • 1 tsp salt
    • turns of a pepper grinder
  • Crème fraîche dressing
    • Juice of 1 lemon
    • tub of crème fraîche (300 ml)
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  1. Boil the fusilli, following the pack instructions.
  2. Bring a pan of water to the boil, lower the heat and poach the salmon for 5-6 minutes. The salmon is ready when you can see it flaking between the lines.
  3. Leave salmon and pasta to cool.
  4. Dice the cold salmon and mix it carefully with the sliced mangetout and spring onions. Add the flat-leaf parsley and season with salt and pepper.
  5. Mix the lemon juice and crème fraîche together and use to dress the salmon, pasta and vegetables.