Salmon and Cream Fresh Pasta
This recipe blends tender salmon with creamy sauce and bowtie pasta for a satisfying and elegant meal, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb salmon fillet Provides a rich, meaty texture.
- 2 tbsp salted butter Adds richness to the dish.
- 1/4 cup fresh parsley Offers a bright flavor.
- 2 cloves garlic Adds savory depth.
- 8 oz bowtie pasta Holds sauce well.
- 1 cup frozen peas Adds sweetness and color.
- 1/4 cup fresh chives Imparts mild onion flavor.
- 1/2 cup creme fraiche Provides creaminess with tang.
- 1 tbsp lemon zest Boosts brightness.
- 1 tbsp lemon juice Balances creaminess.
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- Spray or brush olive oil on a baking sheet.
- Pat dry the salmon with a paper towel.
- Place the salmon skin side down on the prepared baking sheet.
- In a small mixing bowl, combine softened butter, parsley, lemon zest, and garlic with a pinch of salt and pepper.
- Spread the butter mixture evenly over the salmon.
Cooking
- Bake the salmon for about 12-14 minutes until it flakes easily.
- Remove the skin and set the salmon flesh aside.
- Boil water in a large pot.
- Add the pasta and cook to just before al dente, about 1-2 minutes less than the package instructions.
- Add frozen peas and boil for an additional 1-2 minutes until warmed.
- Reserve about a cup of pasta water; drain the pasta and peas.
- Return drained pasta and peas to the warm pot off the heat.
- Incorporate creme fraiche, lemon zest, lemon juice, chives, butter, and a pinch of salt and pepper.
- Stir well, adding a splash of reserved pasta water to create a sauce.
- Gently fold in the salmon flesh.
- Taste and adjust with salt, pepper, and lemon juice as desired.
Notes
Ensure salmon is fresh for best taste. Reserve pasta water before draining. Serve immediately for the best creaminess.