Creamy Salmon Pasta with Peas and Lemon
In short: Short pasta tossed with seared salmon chunks, peas, a light lemon cream sauce and fresh dill. A 25-minute dinner the whole family will eat. It takes about 28 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Salmon and pasta make an easy pair because the fish is rich enough to flavor a simple sauce on its own. Here small chunks of salmon are seared, then tossed with peas, cream, lemon and a splash of starchy pasta water. The sauce stays light and glossy rather than heavy, and fresh dill or chives at the end keep it bright. It tastes best straight from the pan.
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta 1 minute short of the package time. Scoop out 120 ml (1/2 cup) of the cooking water, then drain.
- While the pasta cooks, pat the salmon dry and season it with half the salt and the pepper. Heat the oil in a large deep skillet over medium-high heat.
- Sear the salmon chunks for 1 to 2 minutes per side, until just golden. They will not be cooked through yet. Move them to a plate.
- In the same pan, soften the onion over medium heat for 3 minutes. Add the garlic for 30 seconds, then pour in the cream and lemon zest and simmer for 2 minutes.
- Add the peas, pasta and a splash of cooking water. Toss over medium heat for 2 minutes, until the sauce coats the pasta and the peas are hot.
- Return the salmon to the pan with the lemon juice and the remaining salt. Fold gently for 1 to 2 minutes, until the salmon is opaque and flakes easily, reaching 63°C (145°F).
- Scatter with dill and Parmesan and serve at once, loosening the sauce with more pasta water if it thickens.
Tips
- For a lighter sauce, replace half the cream with pasta water and finish with an extra squeeze of lemon.
- Smoked salmon also works. Stir 150 g (5 oz) in at the very end instead of searing fresh fish, so it stays silky.
Questions and answers
Can I make salmon pasta without cream?
Yes. Stir 100 g (1/2 cup) of cream cheese into the pan with pasta water, or finish the pasta with olive oil, lemon and extra pasta water for a lighter sauce.
Can I use frozen salmon for this pasta?
Yes. Thaw it fully in the fridge and pat it very dry so it sears instead of steaming.
How long do leftovers keep?
Cool and refrigerate within 2 hours, and eat within 2 days. Reheat gently with a splash of water or milk, because the sauce thickens as it sits.
How long does it take to make Creamy Salmon Pasta with Peas and Lemon?
About 28 min in total: 10 min of preparation and 18 min of cooking.
How many calories are in Creamy Salmon Pasta with Peas and Lemon?
About 680 kcal per serving, with 34 g of protein, 61 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 61 g |
| Fat | 33 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
