Pasta with pink salmon and courgette

Deepblue wild pink salmon

Cook the pasta according to the instructions on the packaging. Meanwhile, cut the courgette into 1 cm slices.

Heat the oil in an anti-stick pan and bake the courgette for 2 minutes. Add the drained salmon and bake for an additional 1 minute. Deglaze using 100 ml of the cooking fluid (per 4 people) from the pan with pasta. Add cream cheese, turn off the heat and allow the cream cheese to melt. Mix the finely cut chives and thyme through the mix.

Drain the pasta and mix with the sauce. Flavour with some lemon juice, pepper and salt.

Serve with a salad.

4 persons
20 Minutes


  • 250g pasta of your choice
  • 1 courgette
  • 1 can of 418g Deepblue wild pink salmon, drained
  • 2 tablespoons olive oil
  • 185g basil light cream cheese
  • 25g fresh basil / thyme
  • 1 lime