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Penne pasta with Norwegian salmon

This salmon pasta is a version of a simple pasta dish where Norwegian salmon is the hero and everything else compliments the flavor exquisitely! A mix of lemon juice, capers, chilli, mascarpone and lemon zest combine to create a little taste of summer, on your plate. Can be enjoyed all year round even when you’re just pretending it’s summer!

Cooking time20 min
Difficulty levelEasy



  • Cut the salmon into 1 inch cubes.
  • Heat a pan and sear all sides of the salmon cubes and let rest while you make the pasta and sauce
  • Prepare the pasta as instructed on packaging, while preparing the rest.
  • Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on a medium-low heat for approx. 20 seconds.
  • Add finely chopped chilli, capers and a sprinkle of freshly chopped parsley.
  • Cut the lemon in half, squeeze it and add the lemon juice. Add more to taste.
  • Mix the ingredients in the pan so that the flavours can combine.
  • Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.
  • Once the pasta is ready, add ½ cup full of pasta water to your sauce. Mix and allow to gently simmer.
  • Strain the pasta and add it to the pan with the sauce.
  • Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts and mix it through.
  • Add another generous amount of parsley to your pasta and if you can, toss the pan to create the creamiest pasta possible!
  • Add the salmon to your pan and gently turn it to mix the salmon with the pasta and the sauce. Serve immediately.