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Creamy Salmon Piccata Pasta

creamy salmon piccata pasta



375g dried fettuccine pasta

2 T olive oil

1 T drained baby capers

500g boneless salmon pieces

Salt & pepper

1 small onion, thinly sliced

300ml light cooking cream

120g baby spinach

2 T fresh lemon juice

1 t lemon zest

½ bunch chopped flat leaf parsley

Lemon wedges, to serve



  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return the pasta to the pan.
  2. Heat 1 T oil in a large frying pan over medium-high heat. Cook the capers, stirring, for 1-2 minutes or until they ‘burst’. Use a slotted spoon to transfer to a plate.
  3. Season salmon pieces and add to the pan and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to the plate.
  4. Heat the remaining 1 T oil in the frying pan over medium-high heat. Cook the onion with a pinch of salt, stirring often, for 5 minutes or until softened. Add the cream. Cook for 2 minutes or until the cream reduces slightly.
  5. Stir the pasta, spinach, lemon juice and half the parsley into the cream mixture. Season with salt and pepper. Cook for 1 minute or until heated through. Gently toss through the salmon. Sprinkle with capers, lemon zest and remaining parsley. Serve with lemon wedges.


Serves 4.

Recipe adapted from


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