Creamy Salmon Pea Pasta
Flaked baked salmon and sweet peas tossed with small pasta in a creamy yogurt-lemon sauce — a quick, omega-3-rich dinner the whole family can enjoy.
Prep
12 min
Cook
18 min
Total
30 min
Yield
6 child portions
Nutrition note
Salmon provides protein, vitamin D and omega-3 fats. Peas add fiber and plant protein; yogurt contributes calcium.
Ingredients
- 13 cups (225 g) pasta
- 2350 g boneless salmon fillet
- 31 1/2 cups (225 g) frozen peas
- 41 cup (240 g) plain Greek yogurt or ricotta
- 51 tablespoon lemon juice
- 61 tablespoon olive oil
Method
- 1
Cook pasta until tender; add peas for the final 3 minutes. Reserve 1/2 cup cooking water and drain.
- 2
Meanwhile bake salmon at 200°C/400°F for 12–15 minutes, until opaque and flaky. Check carefully for bones.
- 3
Flake salmon into small pieces.
- 4
Off the heat, mix pasta, peas, yogurt, lemon juice and enough cooking water for a creamy sauce. Fold in salmon.
- 5
Warm gently without boiling the yogurt.
Complete the Meal
Serve with cucumber or roasted carrots.
Allergens
Contains fish, dairy and wheat.
Ingredient Substitutions
- Use gluten-free pasta when required.
- Use dairy-free cream cheese for dairy-free sauce.
- Use chicken instead of salmon for a fish-free version.
Storage & Reheating
Refrigerate for up to 2 days and reheat gently.
Freezer Guidance
Freeze the cooked salmon and sauce separately for up to 1 month; pasta is best fresh.
Picky-Eater Strategy
Keep salmon flakes, plain pasta and sauce separate for the first serving.
Little Helper Job
Let your child stir peas into the pasta.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.