No-Frills Salmon Buckwheat Pasta with Chilli Sambal
No-Frills Salmon Buckwheat Pasta with Chilli Sambal
This quick and easy salmon pasta recipe is perfect for those nights when you want something satisfying without spending hours in the kitchen. It delivers sweet, salty, and spicy flavours in one bowl, plus it's packed with protein and veg for a healthy boost. Swap the salmon for crispy fried tofu to make it vegan! Serves: 1
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Ingredients:
1 tbsp olive oil
1 salmon fillet (room temperature)
130g broccoli spears
100g spinach
80g peas
2 tbsp chopped sundried tomatoes
1 tbsp capers
1 tbsp finely chopped chives
1 lemon cheek (for squeezing)
100g buckwheat pasta
3-4 tbsp Saucy Chilli Sambal
Salt & pepper, to taste
Instructions:
Cook the Vegetables:
Bring a large saucepan of salted water to a boil.
Add the broccoli and cook for 2 minutes.
Add the peas and spinach, cook for 1 more minute, then drain—save the cooking water!
Cook the Pasta:
Return the saved cooking water to the heat and bring to a boil.
Add the buckwheat pasta and cook according to the packet instructions.
Drain and rinse under hot water to prevent sticking.
Assemble the Pasta:
Return the drained pasta to the saucepan.
Stir in the sundried tomatoes, capers, chives, and chopped broccoli stalks.
Add the cooked greens, season with salt, pepper, and a squeeze of lemon, and toss everything together.
Finish with 3-4 tbsp of Saucy Chilli Sambal for that spicy kick!
Cook the Salmon:
While the pasta cooks, heat 1 tbsp olive oil in a frying pan over medium-high heat.
Season the salmon with salt and pepper, then place skin-side down in the pan.
Cook for 1.5-2 minutes, until the skin peels away easily.
Turn the fillet onto its side, searing all edges for a total cook time of 5-5.5 minutes.
Remove from heat and rest for 3 minutes before slicing.
Plate & Serve:
Serve the pasta in a bowl and top with the sliced salmon.
Add an extra drizzle of Chilli Sambal if you love heat!