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Spinach and ricotta tortelloni with spicy salmon recipe

Spinach and ricotta tortelloni with spicy salmon recipe

5 ratings

Get dinner on the table quickly and easily with this simple pasta dish that's ready in 20 minutes. Frying the salmon skin-side down first means you'll get a lovely crisp and flavourful finish. See method

  • Serves 2
  • 3 mins to prepare and 17 mins to cook
  • 673 calories / serving


  • 2 boneless salmon fillets from a 260g pack
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 lemon, zested and juiced
  • 1 tsp olive oil
  • 300g pack spinach and ricotta tortelloni
  • 1 red chilli, deseeded, ½ finely chopped and ½ finely sliced
  • 50g crème fraîche

Finishing touches (optional)

  • chopped fresh parsley

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    12g 62%
  • Sugars

    3g 3%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 46.1g Protein 44.9g Fibre 4.4g


  1. Rub the salmon with the garlic and ginger pastes and lemon zest to coat. Bring a pan of salted water to the boil. 
  2. Heat the oil in a frying pan over a medium heat. Add the salmon and fry, skin-side down, for 12-14 mins, turning halfway. Meanwhile, add the tortelloni to the boiling water for 3 mins.
  3. Drain the pasta, return to the pan, then add the lemon juice, chopped chilli, crème fraîche and three-quarters of the parsley, if using. Mix to combine, divide between bowls, top with the salmon, and scatter over the chilli slices and the remaining parsley, if using.

Chef's tip: Although an optional finishing touch in this dish, the chopped parsley adds a vibrant touch of colour to this recipe.

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