This post may contain affiliate links.
Read our legal disclaimer, cookies policy & privacy policy.
Delicately soft homemade spinach pasta tossed with garlic chilli oil, pan-seared salmon and a crispy walnut breadcrumb.
This salmon with pasta recipe makes for such a great dinner option with a touch of spice, citrus and greens. It’s vibrant, colourful and full of texture from the super-thin pasta strands to the toasted walnut topping!
It’s no doubt I love pasta and it’s such a luxury when I have the time to make my own. This particular idea had been brewing in my mind for quite some time and can say that I’m extremely happy it finally came to life.
This recipe was inspired by Liliana Battle and her cookbook, Easy Home Cooking Italian Style. Which I just so happened to discover on a trip to Australia quite some time ago. I was instantly drawn by the pasta delights and Italian treats and couldn’t help but dream up all kinds of delicious things.
Before we Begin, a Note on Sustainable Seafood:
Tuesday was World Ocean Day and I thought this would be the perfect opportunity to both highlight and have a conversation about seafood. More specifically sustainable seafood.
Seafood just so happens to be one of my favourite categories of foods out there. This means exactly two things… first, I’m always down for some oysters and second, it’s something that I’ve learned to be more conscious of.
To not put pressure on the wild resources available to us, we must buy sustainable seafood. How do we know what falls under this category? Well, this best fish guide was put together to give us all those details and it certainly comes in handy while trying to figure it all out.
One of the best parts is that all my favourites make the list, including blue cod, Pacific oysters and king salmon (today’s main attraction!)
Now let’s get stuck into the details of this salmon with pasta recipe…
How to Make this Salmon with Angel Hair Pasta:
This recipe consists of three main elements, the pan-seared salmon, the spinach angel hair pasta tossed in an infused oil and the crispy walnut breadcrumb (also known as pangrattato, which is Italian for breadcrumbs!).
Here are all the 4 steps you’ll need to throw it together…
1. Make the Spinach Pasta
Making your very own spinach pasta requires only 3 ingredients. It’ll need some time to rest, so this is a great place to start.
Prepare the Spinach
The first thing you’ll need to do is make the spinach mixture for the dough.
Start by blanching the spinach leaves in a medium-sized pot half full of hot water, until wilted. This step will only take a minute or so and the spinach will decrease in size exponentially to about a handful.
Remove from the hot water with a slotted spoon or tongs and then carefully squeeze out as much water as possible.
Put the spinach in a blender, along with water and blend until well combined. The spinach at this stage should be well pureed with no large pieces remaining.
Prepare the Flour & Mix Together
On a flat working surface such as a large wooden board or your countertop, tip out the flour in a mound. Create a well in the centre, then pour in the spinach mixture. Using a fork, work in a circular motion to slowly incorporate the flour into the spinach mixture until you form a shaggy dough.
At this stage, you can make use of a dough scraper to help incorporate the flour and mix everything together.
Then knead the dough by hand until it’s smooth and it springs back when you touch it lightly with your finger, about 8-10 minutes.
Troubleshooting: pasta dough can be influenced by humidity, location and temperature. Therefore, you may end up with a dough that is either too wet, too dry or too stiff. If any of these occur here is what you can do to combat each.
– Dough is too dry: add a little bit of water to the dough. I usually start with less than a tablespoon and give it a good mix in before attempting to add any more. You want to make sure that the dough has just enough moisture to hold it together so that it doesn’t get sticky.
As it rests in the fridge it will also relax and soften slightly.
– Dough is too wet: if the dough is sticking to your hands, add a light dusting of flour. Start with a small amount and work it through the dough before adding any extra.
– Dough is stiff: add some oil to loosen the dough. Start with a teaspoon at a time and work it through gradually.
Cover and Rest the Dough
Once kneaded, form the dough into a disk, cover it with plastic wrap and then place it in the fridge to rest for 30 minutes.
Divide and Roll
Now that the dough has rested, divide it in half and keep one half covered while working with the other.
On a lightly floured surface, flatten out the dough with a rolling pin and then fold it into thirds.
Flatten again, enough to fit through a pasta machine (if using) and put through the largest setting.
Decrease the thickness by one notch/ number and roll out the dough. Continue to roll through the pasta machine, decreasing the thickness by one notch/ number each time until you reach the second-lowest setting or 1mm in thickness.
If using a rolling pin instead, roll out the dough to a rectangle 1mm in thickness.
Cut into Angel Hair Pasta
Cut the pasta sheet in half lengthways and then generously flour the surface. From one of the short edges, gently fold the pasta sheet up 3-4 times to create a roll. Then using a sharp knife cut thin slices to create strips from the roll.
Use your fingers to gently loosen the folds and unravel the angel hair pasta. Dust lightly with flour and leave to dry on a lined baking tray until ready to use. Repeat with the remaining dough.
2. Make the Crispy Walnut Breadcrumbs
These breadcrumbs add some crunch, texture and extra flavour to the dish. Super easy to throw together in just one pan!
Toast the Walnut and Pumpkin Seeds
In a small frypan over medium heat toast the walnuts and pumpkin seeds until golden, 1-2 minutes.
Add Oil, Shallot/ onion, Capers, Oregano and Chilli Flakes
Add in the olive oil, followed by the shallot/ onion, capers, oregano and chilli flakes. Cook until the onion has softened and is starting to colour for around 3 minutes.
Related: 10 Essential Kitchen Spices – uses, tips, flavour profiles and recipes.
3. Pan-seared Salmon
Time to cook up those salmon fillets!
Season and Cook in Oil
Heat a drizzle of olive oil in a large frypan over medium-high heat.
Season the salmon with salt and pepper.
Cook skin side down until golden and crispy then flip over and cook to desired doneness, about 3-5 minutes.
4. Assembly
Now that everything is prepped and ready it’s time to put on those finishing touches!
Boil water
Bring a large pot of water to a rolling boil and generously season with salt.
Prepare the Olive Oil
Heat oil in a large frypan over medium heat. Add in garlic and chilli flakes and cook until the garlic is golden and crispy for 3-5 minutes. Reserve 2 tablespoons of the oil to garnish at the end.
Cook Pasta
The best thing about angel hair pasta is that it is so quick to cook! Add the pasta to the boiling water and cook for 30 seconds.
Drain the pasta and tip it straight into the pan with the garlic chilli oil. Toss to combine.
Plate Up
Divide pasta amongst 4 plates and top each with a salmon fillet. Spoon the crispy walnut breadcrumbs over the top, followed by the reserved chilli oil. Garnish with rocket or spinach if desired and a wedge of lemon.
Serve and enjoy while still hot!
Tips:
- Before cutting your pasta into the thin angel hair pasta strands, make sure to generously flour the pasta to prevent it from sticking together. This also ensures the strands easily unravel and the folds loosen seamlessly (which is completely my favourite part of this process) with just a gentle nudge in the right direction. Otherwise, you may end up with clumps of pasta rather than delicate strands.
- Make sure to cook your pasta in some well-salted water that has been heated to a rolling boil. This will also help the pasta from sticking together. Angel hair pasta cooks incredibly quickly (I’m talking about a matter of 30 seconds!) so make sure that you have everything ready to go.
- Make the breadcrumbs ahead of time and keep them in an airtight container!
- To reduce the time and preparation required for this recipe, make the pasta ahead of time! Follow all the pasta steps from dough making to cutting and unravelling into angel hair pasta strands. Then once you’ve got it all ready and waiting on the lined tray, leave it out to dry at room temperature. This pasta can last for up to a week this way, so making it ahead of time won’t be an issue at all. That way you can focus on getting the other elements sorted.
- Cook the salmon in a hot pan then cook to your desired doneness. Also, don’t forget to give it a generous seasoning of salt and pepper and a drizzling of olive oil!
- Serving suggestions: while this pasta is incredibly great on its own, you could also serve it with a side of your favourite greens or veggies!
Salmon with Spinach Angel Hair Pasta and Crispy Walnut Breadcrumbs
Ingredients
Spinach Pasta Dough
- 60 g baby spinach
- 150 ml warm water
- 2 cups (300g) plain flour
Crispy Walnut Breadcrumbs
- â…› cup (15g) walnuts finely chopped
- 1 tbsp (10g) pumpkin seeds
- 1 tbsp (15ml) olive oil
- ½ small shallot or onion finely diced
- 1 tbsp (12g) capers finely chopped
- ½ tsp (1g) dried oregano
- â…› tsp (1g) chilli flakes optional
- ¼ cup (15g) panko breadcrumbs
- 1 lemon zested
- salt and pepper
Pan-seared salmon
- 4 (approx. 100g each) salmon fillets
- olive oil
- salt and pepper
Assembly
- ¾ cup olive oil
- 5 whole garlic cloves thinly sliced
- ½ tsp chilli flakes
- 1 cup rocket or baby spinach
- chilli flakes optional
- lemon wedges
Instructions
Spinach Pasta Dough
- Blanch spinach in a pot of boiling water until wilted, 1-2 minutes.
- Remove spinach with a slotted spoon or tongs and then squeeze out as much water as possible. Add to a blender with water and blend until well combined.
- Tip flour out onto a flat working surface to create a mound. Make a well in the centre and add the spinach mixture.
- Using a fork, work in a circular motion to slowly incorporate the flour to make a shaggy dough. Then knead the dough until it's smooth and springs back when touched, about 8-10 minutes. At this stage, if the dough appears too dry add extra water and if it appears too wet, add extra flour.* (also see the tips below)
- Form the dough into a flat disk, wrap it in glad wrap and refrigerate for 30 minutes.
- Divide the dough in half and keep one half wrapped while you work with the other. On a lightly floured surface, flatten out the dough with a rolling pin and then fold it into thirds. Flatten again, enough to fit through a pasta machine (if using) and put through the largest setting. Decrease the thickness by one notch/ number and roll out the dough. Continue to roll through the pasta machine, decreasing the thickness by one notch/ number each time until you reach the second-lowest setting or 1mm in thickness. If using a rolling pin instead, roll out the dough to a rectangle 1mm in thickness.
- Cut the pasta sheet in half lengthways and then generously flour the surface. From one of the short edges, gently fold the pasta sheet up 3-4 times to create a roll. Then using a sharp knife cut thin slices. Use your fingers to gently loosen the folds and unravel the angel hair pasta. Dust lightly with flour and leave to dry on a lined baking tray until ready to use. Repeat with the remaining dough.
Crispy Walnut Breadcrumbs
- In a small frypan over medium heat toast the walnuts and pumpkin seeds until golden, 1-2 minutes.
- Add in the olive oil, followed by the shallot/ onion, capers, oregano and chilli flakes if using, for 3 minutes. Cook until the onion has softened and is starting to colour.
- Stir in the panko and then toast until golden, 2 minutes. Stir in the lemon zest and season with salt and pepper to taste.
Pan-seared Salmon
- Heat a drizzle of olive oil in a large frypan over medium-high heat. Season the salmon with salt and pepper. Cook skin side down until golden and crispy then flip over and cook to desired doneness, about 3-5 minutes.
Assembly
- Bring a large pot of water to a rolling boil and generously season with salt.
- Meanwhile, heat oil in a large frypan over medium heat. Add in garlic and chilli flakes and cook until the garlic is golden and crispy for 3-5 minutes. Reserve 2 tablespoons of the oil to garnish at the end.
- Add the pasta to the boiling water and cook for 30 seconds. Drain the pasta and tip it straight into the pan with the garlic chilli oil. Toss to combine.
- Divide pasta amongst 4 plates and top each with a salmon fillet. Spoon the crispy walnut breadcrumbs over the top, followed by the reserved chilli oil. Garnish with rocket or spinach if desired and a wedge of lemon.
- Serve and enjoy while still hot!
Notes
- Using a bench scraper while combining and kneading your dough can help to bring it all together. I highly recommend using it while doing these steps.Â
- If at any stage of the rolling process you find the dough feeling sticky, lightly dust with flour.Â
If you make this salmon with pasta recipe, tag @theculinaryletter on Instagram and #theculinaryletter, I’d love to see your amazing creations!
Don’t forget to also pin this recipe for future reference and follow me on Pinterest while you’re at it!
More Savoury Recipes:
Until next time, stay curious!
Stay connected!
