Carbs, you know them, you love them. In this Easy Salmon Pasta the herbs, butter, shallots and garlic surrounds the fettuccine noodles in goodness, while the peas, feta, olives, and roasted salmon add sweet and and salty bites throughout. It’s topped off with crème frâiche, but you can easily substitute with cream cheese.
What kind of salmon do I use?
I used Sockeye Salmon for this recipe because it’s not fishy tasting and has a vibrant red-orange color. You can find it frozen or fresh but it’s a little more expensive than other kinds of salmon. I only used one fillet for 4 servings so you can save money that way.
Any other type of salmon fillets can be used. If your salmon fillet has the skin on, keep the skins on while baking and remove them before breaking the salmon pieces apart for the pasta.
How do I cook the salmon?
You can either sauté in a pan on the stove top or you can roast it in the oven.
Don’t sauté the salmon in the same pan as the one you use for the sauce because salmon bits in the bottom of the pan don’t taste good. That’s why I opted to roast it, which actually saves you time because you can boil the pasta, make the sauce, and cook the salmon at the same time.
If your salmon fillet has the skin on, keep the skins on while baking and remove them before breaking the salmon pieces apart for the pasta.
What is créme frâiche?
Usually found in the fancy cheese section, crème frâiche is French and tastes like a cross between cream cheese and sour cream.
It’s wonderful because it can be heated without curdling, however, I prefer to dollop it right on top of my pasta and swirl it around with each bite…mmmm.
An easy créme frâiche substitute
If you can’t find créme frâiche or prefer not to use it, you can mix softened cream cheese with sour cream until they are combined, yum!
What kind of pasta do you use?
I love fettucine noodles (egg noodles) because of their texture. Buttery sauces always pair well with fettucine.
Some more tasty créme frâiche recipes
Créme Fraîche Potato Salad is a unique take on traditional potato salad.
Créme Frâiche Mashed Potatoes are buttery and luscious!
I hope you give this luscious and flavorful salmon pasta a try. It will satisfy those intense pasta cravings, so get ready!
Bon Appétit Ya’ll,
Leslie O.
Easy Salmon Pasta | Butter, Herbs, & Olives
Equipment
- Large sauté pan
- Large pot for boiling pasta
- Sheet pan for roasting
Ingredients
For the Salmon
- 1 piece Salmon I like sockeye
- salt and pepper to taste
For the pasta
- 1 pound Fettucine I like egg noodles
For the sauce
- 1 shallot minced
- 2 cloves garlic minced
- 2 tsp fresh parsley
- 3-5 leaves large basil torn by hand
- 2 Tbsp butter
- 1/2 cup frozen peas
- 1/2 cup green olives
- 3 Tbsp crumbled feta
- 1 tsp dijon mustard or stone ground mustard
- 4 tsp olive oil
- squeeze of lemon
- 1/4 cup pasta water reserved for sauce
- heaping 1/4 cup créme fraîche or cream cheese and sour cream mixed together
- salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Meanwhile chop the shallots, garlic, and herbs. I prefer to tear the basil by hand so it doesn't bruise. Set aside.
- Bring a large pot of salted water to a boil.
- Season the salmon with salt and pepper and 1 tsp. olive oil and bake for about 15 minutes or until it's flaky. Check the flakiness with a fork.
- Boil the fettuccine according to package directions. Drain the pasta and reserve 1/4 cup of the pasta water for the sauce.
- When the salmon has about five minutes left to cook, heat a large sauté pan over medium low heat and add the butter and rest of the olive oil. Sauté the shallots, garlic, herbs, and peas for 1-2 minutes or until fragrant. Add the pasta water, dijon mustard, and olives and gently simmer for about 3-4 minutes, stirring frequently. Season with salt and pepper. Add the cooked pasta and stir to combine the ingredients. Remove from the heat.
- Break the salmon into small pieces and toss with the pasta.
- Top with crumbled feta, more fresh herbs, and créme fraîche.
- Serve immediately.
Hi! The Summer Salmon Pasta Salad sounds wonderful. Could you clarify the amount of Creme Fraiche to use? Is it 1/4 cup?
” cup heaping 1/4 créme fraîche or cream cheese and sour cream mixed together ”
Thanks!
Ah yes, thanks for catching that Patti! It should be a heaping 1/4 cup of creme fraiche (or cream cheese and sour cream mixed together). I updated the recipe and now I’m craving this pasta!! Please let me know how it turns out. Have a wonderful day!!
It was wonderful, even if it is winter time! Perfect recipe for anytime. I didn’t have frozen peas, but frozen peas and carrots worked too. Lovely recipe. Thank you.
I’m so glad you liked the recipe! Yes, there really is no bad time for pasta and butter and herbs. Thanks for sharing!