Creamy Pasta with Salmon and Peas
Pan-seared salmon fillet served over tagliatelle tossed with peas and light creme fraiche. Quick weeknight dinner combining tender pasta, flaky fish, and a subtle cream sauce seasoned with salt and pepper.
Ingredients
Instructions
- 1
Bring water to boil in a pot for the pasta.
- 2
Cook pasta according to package directions. Add peas to the boiling water during the final 3 minutes of cooking.
- 3
While pasta cooks, pan-fry salmon in butter or neutral oil over medium-high heat until cooked through, about 4-5 minutes. Season with salt and pepper.
- 4
Drain pasta and peas. Stir in creme fraiche and divide among plates. Top each serving with salmon fillet and freshly ground pepper.
Tips
Add peas precisely at the 3-minute mark to avoid overcooking.
Medium-high heat is key for salmon skin crispness without drying the flesh.
Freshly ground pepper adds better flavor than pre-ground.
Good to Know
Refrigerate leftover salmon and pasta separately up to 2 days. Do not freeze creme fraiche mixture.
Prepare pasta water and measure all ingredients before cooking. Fillet salmon and pat dry 30 minutes ahead.
Serve immediately after plating to maintain pasta texture and salmon warmth.
Common Mistakes
Do not skip draining pasta water thoroughly to avoid watery sauce.
Do not overcook salmon beyond 5 minutes to prevent dry texture.
Do not add creme fraiche while pasta is extremely hot to prevent curdling.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
different texture