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Lemony salmon pasta with spring vegetables and ricotta

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This Lemony Salmon Pasta with Spring Vegetables and Ricotta recipe is deliciously light and prepped and made in minutes. It's the perfect warm weather weeknight meal.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Lemony salmon pasta with spring vegetables and ricotta


  • 400g fettuccine
  • 500g Coles skin off salmon fillets
  • 2 tbsp olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 large zucchini, peeled into ribbons
  • 1 lemon, zested, juiced (¼ cup juice)
  • 2 tbsp chopped dill
  • 1 cup (120g) frozen peas, thawed
  • 150g fresh firm ricotta, crumbled
  • Lemon wedges, to serve
  • Dill sprigs, extra, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook fettuccine in a saucepan of boiling salted water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid.

  2. Step 2

    Meanwhile, heat a large non-stick frying pan over medium-heat. Cook the salmon for 3 mins each side for medium. Transfer to a plate. Set aside for 5 mins to rest.
  3. Step 3

    Heat oil in the same frying pan over medium-low heat. Add leek and cook for 3 mins or until softened. Add garlic, zucchini and lemon zest and cook for 2 mins or until zucchini softens. Add lemon juice, dill and peas and cook for 2 mins. Add pasta to the pan with the reserved cooking liquid and ricotta. Gently toss to combine.
  4. Step 4

    Coarsely flake the salmon and add to the pasta. Season. Divide among serving plates. Top with dill sprigs and serve with lemon wedges and crusty bread.