Pasta Primavera with Salmon
plus Lemon Sauce, Bell Pepper, Zucchini & Peas
- Milk
- Wheat
- Fish
Craving a rich pasta dish but also a bounty of veggies? Thanks to this recipe, you don’t have to choose between the two. Here, you’ll find al dente penne pasta and green peas, plus roasted bell pepper and zucchini, all tossed in a creamy, dreamy sauce that’s brightened with lemon juice and made aromatic with Italian herbs. Each plate is topped with tender roasted salmon and grated Parm for an im-pasta-bly delicious dinner.
Ingredients
¼ cup
Parmesan Cheese
1 unit
Zucchini
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
¼ ounce
Chives
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 unit
Bell Pepper
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Finely chop chives. Zest and quarter lemon.
• Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, 7-10 minutes (you’ll add more to the sheet then).
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 5.)
• Pat salmon* dry with paper towels; season all over with salt and pepper. • Remove baking sheet from oven; carefully push veggies to one side. Lightly oil empty side of sheet; add salmon, skin sides down. (For 4 servings, leave veggies roasting and lightly oil a second baking sheet; add salmon and roast on middle rack.) • Roast on top rack until salmon is cooked through and veggies are lightly browned and tender, 8-10 minutes.
• Heat a drizzle of olive oil in pot used for pasta over medium heat. Add 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, 30 seconds. (Be sure to measure the Italian Seasoning; we sent more.) • Whisk in cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until smooth.
• Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).
• Divide pasta between plates. Top with salmon, chives, and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the creamy pasta sauce, while others found it bland; consider adding extra herbs or lemon for more zing 🍋.
- Ease of prep: Instructions were easy to follow, though a few found the roasting steps confusing at first.
- Suggestions: Try grilling or pan-searing the salmon for better flavor; consider omitting peas if you're not a fan.
- Portions: Generous pasta servings left many with tasty leftovers; some wanted more salmon for the premium price.
- Salmon quality: Opinions varied widely; some praised the fish, while others found it too fishy or underwhelming.
Reviews from our home cooks
My wife cooks homemade meals for us two almost every day....she's a chef. We order Hello Fresh here and there when I cook...we both LOVE the meals. She always has some comments on the recipes, which I post to you. This one was a delicious meal! My wife said the only thing she would do is flavor up the salmon besides just salt and pepper; butter, oregano, basil, some Italian season blend.
Not a huge fan of peas, but thought we would give it a try. Cream sauce was very good. I would prefer chicken in my future pasta dishes, as the salmon was a little overwhelming. Still very much enjoyed the dish.
Wonderful meal. This was so good and complete in the flavor profile it has jumped to the top of my favorite list. Great recipe. There was some pasta leftover and I ate it cold out of the skillet.
It was a good cut of salmon, not too fishy. Pasta was great, I really liked the veggies in the dish. The sauce was really good!
This was the best so far, I love salmon and this with the peppers and peas topped it all off.
Super yummy!! The salmon was very high quality. The peas really contributed to the dish.
A process, but worth it - especially if you love salmon and pasta!
I never thought to put peas in my pasta before but this was very enjoyable and felt more nutritious
The salmon was really good. I used minimal pepper but that is just me. It was all good.
Not sure what to suggest - the meal was good, but bland. We tend to shy away from spicy meals, but the salmon or the sauce needed a boost.
