Jamie Oliver 5 Ingredients Salmon Pasta

It’s funny — some dinners sneak up on you. You’re halfway into making them before you even realise you’ve committed. That was this one. I’d had one of those long, weird Tuesdays. Not terrible, just a bit… beige. You know the type. I opened the fridge, saw half a bunch of asparagus and that pack of hot-smoked salmon I forgot about — and bam, it was like my hands just knew what they were doing.

This salmon pasta is creamy but not heavy, bright with lemon, full of silky ribbons of asparagus that almost melt into the sauce. It’s got that magical balance — rich enough to feel like a treat, but light enough that you don’t need to lie down afterward. And it’s all done before you’ve even finished a glass of wine.

Why You’ll Love It

• Ready in 15 minutes flat (for real — not fake “15-minute”)
• Only one pan and one frying pan — easy cleanup win
• The crème fraîche makes it creamy without being claggy
• Smoked salmon + lemon = flavour bomb you didn’t know you needed
• Feels fancy, but it’s made from fridge scraps
• Reheats like a dream for lunch the next day (if there’s any left)

Ingredients

• 350g asparagus
• 300g dried taglierini or angel-hair pasta
• 250g hot-smoked salmon (skin off)
• 1 lemon
• 100ml half-fat crème fraîche

How to Make It

Get your greens prepped:

Use a speed-peeler to turn the top half of the asparagus into ribbons. Finely slice the bottom half and toss the woody ends (or save them for stock, if you’re saintly).

Start the pasta water:

Boil a big pot of salted water and get your pasta in. Angel hair cooks fast — blink and it’s done.

Flake the fish and start the sauce:

In a frying pan, crumble the smoked salmon and add the sliced asparagus. Medium heat. Let everything warm up and mingle.

Add that zing:

Grate in some lemon zest and squeeze in half the juice. Don’t go wild — you can always add more later.

Pull it all together:

Drain your pasta (save some cooking water!) and toss it into the pan with the salmon. Add a splash of that water and a dollop of crème fraîche.

Final flourish:

Toss in the asparagus ribbons and mix gently. Season with salt, pepper, and serve with lemon wedges for that final squeeze.

Common Mistakes and How to Dodge Them

Why is my sauce clumpy?
You probably added the crème fraîche too early or on too high heat. Wait until the pan’s off the burner or just barely warm.

Forgot to save pasta water?
Been there. Use a splash of warm tap water — it’s not ideal, but it helps loosen the sauce a bit.

Asparagus too crunchy or too mushy?
Thin ribbons cook in seconds. Add them right at the end, and just let the residual heat do the job.

Pasta stuck together in clumps?
Angel hair is fussy. Stir it a few times while boiling, and don’t let it sit in the colander too long.

Storage and Reheating

Fridge:
Keeps for 2–3 days in a sealed container. It’s still good cold, like a pasta salad.

Microwave:
Totally fine. Add a spoonful of water and stir halfway through. Cover it or it’ll dry out.

Stovetop:
Best option — reheat gently in a pan with a splash of water or more crème fraîche.

Freezer:
Not ideal — crème fraîche doesn’t freeze well. Make it fresh.

Frequently Asked Questions

Can I use fresh salmon instead of smoked?
Technically yes, but it won’t have that smoky punch. You’d need to season it well and cook it first.

What can I swap for crème fraîche?
Full-fat Greek yogurt works in a pinch. Or mascarpone if you’re feeling fancy.

Is this good for kids?
If they like salmon, absolutely. Just go light on the lemon and pepper.

Can I make it dairy-free?
Try a dollop of coconut cream and skip the cheese — different vibe, but still tasty.

Nutrition Facts (Per Serving)

• Calories: 480
• Fat: 17g
• Carbs: 52g
• Protein: 29g
• Sodium: 310mg
• Sugar: 4g