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Salmon & Samphire Summer Pasta

Salmon & Samphire Summer Pasta

4.5rating out of 5

(718 reviews from our customers)

Prep Time

20 min



In this dish, we're showcasing samphire- a beautiful sea vegetable that grows on beaches. It has a naturally salty flavour and crunchy texture that works beautifully with fish. You'll sprinkle this salmon pasta with a hazelnut 'dukkah', a seasoning made from toasted nuts, sesame seeds and spices for a rich, tasty topping!

Prep Time

20 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
200g conchiglie †
1 bag of hazelnuts †
salmon fillets skinless
2 salmon fillets †
10g toasted sesame seeds †
Samphire 2
50g samphire
1 tsp coriander seeds
1 tsp cumin seeds
1 lemon
You Will Need
Pestle & mortar, butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g conchiglie<span class="strong">†</span>
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 50g Samphire
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 lemon
Typical Values per 100g per serving
Energy 1029 kJ
246 kcal
3170 kJ
758 kcal
of which saturates
10 g
1.3 g
30.7 g
4.1 g
of which sugars
25.4 g
1.6 g
78.2 g
4.9 g
Fibre 2.1 g 6.5 g
Protein 13.6 g 42 g
Salt 0.74 g 2.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g conchiglie
semolina of durum wheat (gluten), water
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
10g toasted sesame seeds
sesame seeds
50g Samphire
1 tsp coriander seeds
coriander seeds (100%)
1 tsp cumin seeds
cumin seeds
1 lemon
  • Allergens highlighted by † (gluten, nut, fish, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Salmon & Samphire Summer Pasta

Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the hazelnuts and sesame seeds to a baking tray

Put the tray in the oven for 10 min or until the nuts and seeds have slightly darkened (toasted)

2 Salmon & Samphire Summer Pasta

Meanwhile, add the pasta to a pot of boiling water over a high heat with a big pinch of salt

Bring to the boil and cook for 8-10 min, or until cooked but with a slight bite

Once cooked, drain and return to the pot

3 Salmon & Samphire Summer Pasta

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat with 1 tbsp [2 tbsp] vegetable oil 

Pat the salmon fillets dry with kitchen towel and season on both sides with salt

Once the pan is hot, add the salmon, skin-side down and cook for 3-4 min or until the skin is crispy

4 Salmon & Samphire Summer Pasta

Meanwhile, add the coriander seeds and cumin seeds to the hazelnuts and put the tray back in the oven for 1 min further (this toasts the spices, which releases their aroma)

Once done, transfer (reserve the tray for the next step!) the toasted hazelnut mixture to a pestle and mortar (or food processor) and set aside to cool



5 Salmon & Samphire Summer Pasta

Transfer the crispy-skinned salmon, skin-side up, to your baking tray (use tin foil to avoid mess!) and reserve the pan for later

Put the salmon in the oven for 4-6 min or until the salmon has cooked 

Tip: Your fish is done when it is opaque and flakes easily

6 Salmon & Samphire Summer Pasta

Meanwhile, crush (or pulse in a food processor) the cooled nuts and seeds to a sandy, nutty rubble 

Season with a pinch of salt and pepper - this is your dukkah 

7 Salmon & Samphire Summer Pasta

Return the pan to a medium-high heat with 40g [80g] butter 

Once melted, add the samphire with a small splash of water, cover and cook for no more than 1 min (the samphire hardly needs any cooking at all!)

Meanwhile, cut the lemon in half and squeeze half the juice into the drained pasta



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Add the samphire (and all the melted butter) to the pasta and stir through, season with pepper

Serve the pasta in bowls, flake the salmon into it, sprinkle with the dukkah and serve with the remaining lemon (cut into wedges) 



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