A creamy and comforting salmon pasta dish made in under 30 minutes! With fresh or smoked salmon, silky cream sauce, and optional herbs, it’s a deliciously easy weeknight dinner.
350 g (12 oz) pasta (tagliatelle, penne, farfalle…)
200–250 g (7–9 oz) fresh or smoked salmon
200 ml (¾ cup) crème fraîche (thick or liquid)
1 shallot or small onion, finely chopped
1 tablespoon olive oil or a knob of butter
Juice of ½ lemon (optional)
Chopped dill or chives (optional)
Salt and pepper, to taste
Optional: A pinch of lemon zest or a handful of fresh spinach
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve a little pasta water.
Cook the Salmon:
If using fresh salmon:
Cook in a skillet with a bit of oil for 2–3 minutes per side. Flake it into pieces.
If using smoked salmon:
Slice into strips and set aside (no need to overcook it or it will dry out).
Prepare the Sauce:
In the same skillet, sauté the chopped shallot in oil or butter until soft.
Add the crème fraîche, season with salt and pepper, and stir in the salmon.
Simmer gently for 2–3 minutes. Add a splash of pasta water if the sauce is too thick.
Finish with a squeeze of lemon juice and chopped dill or chives if desired.
Combine and Serve:
Toss the cooked pasta into the pan with the sauce. Stir to coat evenly.
Serve hot and garnish with more herbs or a bit of lemon zest if desired.
Use crème liquide for a lighter texture or crème épaisse for a rich sauce.
Fresh salmon gives a flaky texture; smoked salmon adds a more intense flavor.
Stir in baby spinach for added greens and color.
Don’t overcook smoked salmon—it just needs to warm through.
Great with short or long pasta—use your favorite shape!
Find it online: https://2thenextgen.com/the-best-salmon-and-cream-pasta-recipe/