Salmon Zucchini Pasta is a simple and delicate summer starter, a perfect recipe for a last-minute lunch or a fish-based dinner with guests, sure to please even the pickiest diners.
To prepare it, simply sauté the cleaned and diced zucchini in a nonstick pan with a sauté of garlic and oil and a sprinkling of freshly ground pepper. Then, add the diced salmon steak, previously seared in a separate pan with a drizzle of extra virgin olive oil, to the pot. Finally, use the resulting sauce to toss the pasta, cooked al dente in lightly salted boiling water. The result will be a flavorful and delicious dish, garnished with a handful of chopped parsley and a sprinkle of pink peppercorns.
Cooking Tips
- If you like, you can deglaze the fish with a splash of white wine or lemon juice during cooking, or for a creamier result, you can use some of the raw zucchini to prepare a cream to add to the pasta during the stirring process.
- As an alternative to chopped parsley, you can choose a few sprigs of dill, some chopped chives or other aromatic herbs of your choice, or you can spice up the preparation with a pinch of turmeric or a sachet of saffron, to be dissolved in a drop of boiling water or in a ladle of vegetable broth.
What Type of Pasta is Best for This Recipe?
We used penne rigate, but you can substitute fusilli, farfalle, or any other short pasta shape you have in your pantry.
What Salmon Should I Use for This Recipe?
When purchasing, choose fresh, sustainably caught salmon, preferably wild-caught, with leaner, firmer, and more compact flesh. Alternatively, you can opt for smoked salmon, ready to shred and mix with the rest of the ingredients, or you can get a swordfish or bluefin tuna steak.
Ingredients
How to Make Salmon Zucchini Pasta
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Peel the salmon fillet and remove any remaining bones.
Peel the salmon fillet and remove any remaining bones.
Heat a drizzle of oil in a non-stick pan and add the salmon.
Heat a drizzle of oil in a non-stick pan and add the salmon.
Let it cook for 7-8 minutes, taking care to turn it gently halfway through cooking.
Let it cook for 7-8 minutes, taking care to turn it gently halfway through cooking.
Then take the salmon fillet and cut it into small cubes and set aside.
Then take the salmon fillet and cut it into small cubes and set aside.
Wash the zucchini, trim them and cut them into small pieces.
Wash the zucchini, trim them and cut them into small pieces.
In a large pan, brown the garlic clove with two tablespoons of extra virgin olive oil, then add the zucchini, season with salt and pepper, and leave to cook for about ten minutes, stirring often.
In a large pan, brown the garlic clove with two tablespoons of extra virgin olive oil, then add the zucchini, season with salt and pepper, and leave to cook for about ten minutes, stirring often.
When the zucchini are tender but still crunchy, add the salmon cubes and continue cooking for another 2-3 minutes.
When the zucchini are tender but still crunchy, add the salmon cubes and continue cooking for another 2-3 minutes.
Cook the pasta in plenty of lightly salted boiling water, drain it al dente and transfer it directly into the pan with the sauce.
Cook the pasta in plenty of lightly salted boiling water, drain it al dente and transfer it directly into the pan with the sauce.
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Add 1/2 ladle of pasta cooking water and stir over the heat for a minute.
Add 1/2 ladle of pasta cooking water and stir over the heat for a minute.
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Once finished, turn off the heat and add a sprig of chopped parsley and mix carefully.
Once finished, turn off the heat and add a sprig of chopped parsley and mix carefully.
Divide the courgette and salmon pasta onto individual plates, finishing with a sprinkling of pink peppercorns and a few parsley leaves, bring to the table and serve. Enjoy!
Divide the courgette and salmon pasta onto individual plates, finishing with a sprinkling of pink peppercorns and a few parsley leaves, bring to the table and serve. Enjoy!
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