Garlic, Chilli & Lemon King Prawn and Salmon Pasta Recipe.

Seafood and pasta is a match made in culinary heaven. I am beyond obsessed with king prawns and it genuinely confuses me as to how and why they are so delicious. (Not to be dramatic or anything but if there was a choice between my friends and an unlimited supply of prawns, then… I guess my birthday would be a very lonely event.)

My favourite thing about pasta is how flexible and fool proof it is. You can take pasta from basic to luxurious or from healthy to indulgent.

I developed this recipe for seafood lovers. It is simple, healthy and tasty. There is no heavy or sugary sauce which allows the salmon and prawns to be the primary flavour of the dish. It is filling and fresh, not to mention quick. A perfect dish for when you want a full flavoured pasta dish without the guilt.


  • Salmon fillet (one per person, skin removed)
  • 6-8 raw king prawns (per person)
  • Low fat margarine (or olive oil)
  • 1 spring onion (chopped)
  • 4 Cherry tomatoes (per person)
  • 2 garlic cloves (crushed)
  • Parsley
  • Lemon juice
  • Red chilli (de seeded, amount dependent on heat preference)
  • Salt
  • Black Pepper
  • Cooked pasta (spaghetti or linguine recommended)


1.     Cut your salmon fillet into equal sized chunks. (Not too small or it will overcook)

2.     Season your salmon and king prawns with some salt and black pepper (If you don’t have raw king prawns, you can use cooked but this makes a big difference to the taste.)

3.     Put some margarine into a frying pan on medium heat and add your spring onion, garlic and chilli. This will become the base to your sauce. Sautee for about 20 seconds.

4.     Add your king prawns followed by your salmon chunks. (These will cook very quickly so make sure you are attentive.)

5.     After a few minutes, once the salmon and king prawns have almost cooked through (not all the way otherwise they will be overcooked by the end), add the chopped cherry tomatoes and stir through gently.

6.      Add some more margarine to the pan and about two tablespoons of lemon juice, and then turn the heat down slightly.

7.     Add a little bit more garlic, some parsley,  salt and pepper and simmer for a couple of minutes until you have a slightly thicker sauce.

8.     Add your hot, cooked pasta to the pan and turn gently so the sauce coats all the pasta. (be careful not to be too heavy-handed as you will break up the salmon)

9.     Serve with some parsley and parmesan sprinkled on top. Enjoy!

I’d love to see how this dish came out for you! Why not post a picture of Instagram or Twitter and tag me @thefooddoll in.

The Food Doll.

Brunch: Indulgent Sweet Potato Hash Layered with Poached Eggs and Avocado.

I had one of those mornings a long time back where I wasn’t really sure what I wanted to eat for brunch but I didn’t want to go to the shop either.
I scoured through my fridge and cupboards and pulled out a few ingredients to try to create something that would satisfy my palette. Thus was born this creation: My sweet potato hash layered with poached eggs and avocado. It is full of flavour, juxtaposing crunchy textures and the sweet flavour of the sweet potato with the savoury taste of the poached eggs. The best part? It is full of nutrition and can be adapted in several ways. 

The steps to my weird but wonderful creation can be found below.


2 sweet potatoes (peeled)

3 eggs

One slice of lean bacon or pancetta (optional)

Salt (to taste)

Pepper (to taste)

Diced onion (half)

1 avocado (cubed)

Using a grater, grate the sweet potatoes and press the liquid out using kitchen paper towels. Set aside.
Slice up your bacon and brown in a non stick frying pan for a few minutes (or skip this option if vegan, vegetarian or pork free). Do the same with your onions to sweat them but not cook them fully.

Whisk one egg and in a bowl, add in small amounts along with the grated potato, browned onion salt, pepper and optional bacon/pancetta. The consistency should be firm enough to mould into a flat circle.
Fry these in a non stick pan with a little olive oil on a medium low heat until the sweet potato takes a crisp and golden look and set aside on some kitchen paper.
Poach your remaining two eggs in salted water and drain.
Season your avocado with salt and pepper. (A trick here, if you’re not a huge fan of avocado, is to mash it with some spring onions which really transforms the flavour and texture.)
Layer one hash with avocado and a poached egg topped with another hash and so on to build three layers. Serve with a side of baby leaf spinach.

This dish was incredibly tasty and was a medium difficult dish. Try it and let me know how it goes by sending me pictures on twitter!
The Food doll ❤