Herb Infused Poached Salmon with Fresh Fettuccini & Creamy Ricotta Sauce

  • 30 minsCooks in 30 mins
  • Medium Medium
  • Serves 4Serves 4


Step 1

To make the fresh pasta, combine flour and salt and place on a clean work surface with a well in the middle. Crack the eggs into the well and whisk the eggs gradually into the flour using your fingers. Continue stirring until the flour is incorporated. Knead the dough on a lightly floured surface for at least 10 minutes. The dough should be smooth and elastic once kneaded. Cover and rest in the fridge for 30 minutes. Once rested, portion the dough and run it through a pasta machine. Alternatively, store bought fresh fettuccini may be used.

Step 2

To poach the salmon, place the thyme, parsley, lemon, bay leaf and garlic in a large saucepan with 1 ½ cups water, ensuring the salmon is completely covered, and bring to a simmer. Season the salmon and place in the saucepan. Cover and simmer for 7-8 minutes until salmon is just cooked. Drain (reserving the water) and allow tocool. Roughly flake the salmon into pieces and set aside. Set aside 1/2 cup of the cooking water.

Step 3

To make the sauce combine the ricotta, pecorino, milk and the extra parsley and thyme leaves in the bowl of a food processor and blend until combined. Season with salt and pepper to taste.

Step 4

To cook the pasta, bring a large pot of salted water to the boil. If using homemade pasta, cook for 2 minutes or until al dente. If using store bought pasta, cook to the packet instructions. Add the peas for the last two minutes of the cooking time. Drain.

Step 5

To complete the sauce, heat a large frying pan over medium heat and add the butter and cook for 4-5 minutes until lightly browned. Remove from the heat and add the reserved salmon poaching water then the ricotta mixture. Stir to combine. Return the pan to a medium heat and cook until warmed through. Add the pasta and peas to the frying pan and toss to combine. Add the flaked salmon and gently mix through.

Step 6

Dish up into serving bowls and serve with additional cracked pepper. *Recipe developed by Bianca Johnston and Thalia Papadakis.


  • 3 sprigs thyme, plus 1 Tbsp leaves extra
  • 3 sprigs parsley, plus ⅓ cup leaves extra
  • 1 lemon, zested
  • 2 cloves garlic, sliced
  • 1 bay leaf, dried
  • 460g Tassal Fresh Tassie Salmon, skin-off
  • 250g fresh Ricotta cheese
  • 60g pecorino, finely grated
  • ⅓ cup milk
  • ⅔ cup frozen peas
  • 60g butter
  • salt and pepper
  • 400g fettuccini pasta (see below for homemade pasta recipe)

Homemade fettuccini pasta:

  • 200g strong bakers flour, sifted
  • 2 eggs
  • pinch of salt