Smoked salmon, pea and pepper spaghetti


The tangy crème fraîche contrasts perfectly with the smoked salmon.
– Serves: 4
– Preparation time: 10 Minutes
– Cooking time: 15 Minutes
Nutrition per serving: 579 cals, 15.5g fat, of which 6.6g saturated fat, 14.5g added sugar, 1.39g salt

  • 400g spaghetti
  • 300g garden peas
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 300g peppers, sliced
  • 1 garlic clove, peeled and finely chopped
  • 200ml half-fat crème fraîche
  • Juice and zest of 1 lemon, grated
  • 1 x 120g smoked salmon trimmings



  1. Cook the spaghetti following pack instructions, adding the peas for the last 2 minutes.
  2. Meanwhile, heat the oil in a pan and cook the onion, peppers and garlic for 6-8 minutes, until softened and turning golden.
  3. Drain the pasta, reserving 4 tablespoons of the water. Stir through the crème fraîche, lemon juice, reserved water and most of the lemon zest, until the pasta is well coated.
  4. Toss through the salmon trimmings, onion and pepper. Season to taste with freshly ground black pepper, sprinkle over the remaining lemon zest and serve.

Make it veggie:

try swapping the smoked salmon for 200g basics Greek-style cheese.

About FitFreek202

Hi, thanks for stopping by at my website. This is my journey to achieve 202 pounds of lean body mass and 15% Body Fat. Let me explain. Weighing yourself with traditional scales is very important, but you also need to measure your body fat as well. You could go to the gym and weigh yourself before and after a long run. The second weigh in, you may well have lost two pounds – that is water from sweat, not body fat. So, my goal is to be 202 pounds LBM and 36 pounds of fat – a total of 238 pounds. When i’m there, my goal is to be 202 pounds LBM and 22 pounds of fat – a total of 224 pounds. This blog will chart my progress.

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