Spaghetti with Watercress and Salmon Recipe

Name: Spaghetti with Watercress and Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches watercress; 1/4 cup (50 mL) olive oil; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 tbsp (15 mL) finely chopped garlic; 1 tbsp (15 mL) lemon zest, cut into ribbons; 2 tbsp (25 mL) lemon juice; 2 cups (500 mL) boiling chicken stock; 4 oz (125 g) Gorgonzola cheese; 8 oz (250 g) skinless boneless salmon, cut into 1/2-inch (1 cm) cubes; 1/3 cup (75 mL) chopped fresh dill; 1 lb (500 g) spaghetti; 2 tbsp (25 mL) toasted pine nuts

Servings: persons

2 bunches watercress
1/4 cup (50 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 tbsp (15 mL) finely chopped garlic
1 tbsp (15 mL) lemon zest, cut into ribbons
2 tbsp (25 mL) lemon juice
2 cups (500 mL) boiling chicken stock
4 oz (125 g) Gorgonzola cheese
8 oz (250 g) skinless boneless salmon, cut into 1/2-inch (1 cm) cubes
1/3 cup (75 mL) chopped fresh dill
1 lb (500 g) spaghetti
2 tbsp (25 mL) toasted pine nuts

1
Trim the thicker stalks of the watercress and discard.
2
Chop the rest roughly.
3
(You should get about 4 cups [1 L] packed down.)
4
Set aside.
5
In a large deep frying pan, heat oil, salt and pepper over high heat for 1 minute.
6
Add garlic and lemon zest; stirfry for 1 minute or until garlic starts to brown.
7
Add watercress and stir-fry for 1 minute until it is thoroughly wilted and significantly reduced in volume.
8
Add lemon juice and cook, stirring, for 30 seconds.
9
Stir in chicken stock.
10
Add the Gorgonzola in small dollops; cook, stirring, for 2 to 3 minutes or until the cheese has melted and the sauce is bubbling.
11
Stir in salmon and most of the dill; remove from heat and cover.
12
In a large pot of boiling salted water, cook the spaghetti until tender but firm; drain.
13
Remove cover from frying pan and return to medium high heat.
14
Cook for 1 minute; add the spaghetti.
15
Toss gently and combine for 1 to 2 minutes or until the pasta is coated with sauce.
16
Serve immediately, garnished with pine nuts and the remainder of the dill.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bunches watercress, 1/4 cup (50 mL) olive oil, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) freshly ground black pepper, and more.

Yes, Spaghetti with Watercress and Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti with Watercress and Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions