Smoked Salmon Pasta with Broccoli, Tomatoes & Peas

smoked salmon pasta

There’s nothing easier than grabbing a bunch of ingredients that are packed full of flavor, tossing them together to make a simple, yet delicious any day dinner. From start to finish, it should take 15-20 minutes, if you’re really organized. That’s not bad going, is it? The trick is to get the pasta going before starting to prep anything else. Once the pasta is partially cooked, the broccoli is added to the pan, together with the peas, so everything essentially cooks in the same pan (= less washing up).

I made this dish gluten-free by using brown-rice pasta. In fact, this variety of brown rice pasta has vegetable in it, so I can say I had another portion of veg… just kidding! The smoky and salty flavor from the smoked salmon carries well in the pasta dish, and the vegetables complement everything perfectly.


serves 2


  • 130 g (4.6 oz) gluten-free brown rice pasta
  • 150 g (5.3 oz) broccoli, cut into florets
  • 150 g (5.3 oz) frozen peas
  • 1 vine-ripened tomato, diced
  • 150 g (5.3 oz) hot-smoked salmon, skinned, broken into chunks
  • 1.5 tablespoons extra-virgin olive oil
  • salt, pepper, roasted garlic flakes, chili flakes, to taste


1. Bring a medium-sized saucepan of salted water to the boil. Cook until about 5 minutes before the cooking time is over (if using the Tinkayada variety, ignore the instructions on the packet and cook for 6 minutes).

2. Add broccoli to the pan of boiling pasta and cook for 4 minutes, then add the peas and cook for 1 more minute. Drain.

3. Toss in the tomato, smoked salmon, olive oil and season to taste in the pan. Dish up and enjoy!


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