Salmon & Pea Pasta with Lemon and Crème Fraîche

Something simple to make for dinner tonight on this rainy Friday, transform a couple of salmon fillets and those petit pois you’ve got in the freezer into this rich, creamy, lemony Salmon & Pea Pasta with Lemon and Crème Fraîche!

Made with a splash of white wine, lots of fresh lemon and in only 25 minutes this is the perfect fish pasta recipe for people who don’t just like smoked salmon and enjoy the delicate flavour of a poached or steamed salmon fillet too. Something a little different from my usual prawn pasta recipes.

This is very much one of those recipes that came about from things that were in the fridge. I’ve been making a shallot / white wine / some sort of cream base for pasta dishes with bacon and mushrooms (and sometimes a little bit of leftover roast chicken) for a while now, and with lemon and parsley in the fridge (though dill would be even better here) it seemed like a natural progression for a solo meal (this is easily halved as a serves one will use just one salmon fillet and a smaller shallot – J does not like salmon so this was a treat just for me!)

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Salmon & Pea Pasta with Lemon and Crème Fraîche

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
  • Category: Dinner

Description

This easy Salmon & Pea Pasta recipe with fresh lemon and crème fraîche is a simple, rich yet light and creamy fish pasta recipe. Ready in just 25 minutes it is perfect for busy weeknights!


Ingredients

Scale
  • 2 salmon fillets
  • white wine
  • sea salt and freshly ground black pepper
  • 200g (7 oz) penne pasta
  • 1 large banana shallot
  • light oil
  • 2 handfuls frozen petit pois
  • 6 tbsp crème fraîche
  • zest of 1/2 lemon, plus lemon juice to taste
  • small handful freshly chopped parsley or dill

Instructions

  1. Pre-heat the oven to 180 (355 farenheit). Place the salmon fillets on a sheet of cooking foil and raise the edges to capture any liquid. Add a splash of white wine, and season well with salt and pepper. Raise the foil and fold it over into a little boat to seal before baking for 10 minutes.
  2. Meanwhile, cook the pasta as per the packets instructions until al dente in a pot of boiling, salted water. When you drain the pasta, reserve a little of the cooking liquid.
  3. Peel and finely chop the shallot. In the bottom of a medium frying pan set over a medium heat heat a splash of oil until shimmering, Gently fry the shallot with a pinch of salt until soft but not coloured.
  4. Splash a further 100ml (6 tbsp) of wine into the pan. Allow the alcohol to bubble away before stirring in the frozen peas and the creme fraiche. Season well with black pepper and stir through the lemon zest.
  5. Flake the salmon, removing the skin. Add the pasta to the sauce and reduce the heat to low, cooking gently until the sauce has thickened and coated the pasta. Stir in the salmon, carefully trying to not break up the chunks.
  6. Adding a little of the pasta water as necessary to keep the sauce from thickening too much, season to taste with more salt, pepper and lemon juice. Served in warmed bowls topped with the fresh herbs.

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