Salmon tagliatelle with peas and creme fraiche is a very easy and quick salmon dish to throw together. Ready in under 20 minutes, it's perfect for mid-week. Alot of people ask me for some simple fish recipes and this salmon pasta recipe ticks all the boxes.
For the sauce, I've kept it nice and easy. I just use creme fraiche and some fresh lemon juice and zest. You get a nice creamy sauce and it's super simple.
I add peas to the salmon pasta but you could also add in some spinach if you like. This dish also works well with smoked salmon, which of course you don't need to cook. Just stir in the smoked salmon at the end with the tagliatelle and creme fraiche.
If you're after some more inspiration for Salmon recipes, you might also like Salmon and Spinach Lasagna which is a popular recipe. Salmon Fishcakes are easy and can also be frozen making them a great standby. If you'd like something a bit special but not too complicated, Salmon En Croute is perfect.
How to cook the salmon
I usually poach the salmon in boiling water for around 5 minutes with the skin still on and then remove the skin and flake it when it is cooked. This gives a very delicate salmon and if you don't want the smell of salmon to linger in your kitchen, poaching is the way to do it. My husband likes to pan fry the salmon, which is truly delicious. It gives a lovely crispiness to the salmon. Pan fry it in a little oil and butter. Start skin side down and pan fry for 3 minutes. Turn the salmon over and fry for a further 2-3 minutes until cooked in the centre. Flake the salmon and remove the skin once it is cooked. The third way to cook salmon is to bake it in the oven. Place the salmon skin side down in a roasting tray with a little oil so it doesn't stick. Bake in the oven at 180C/160C Fan/360F/Gas Mark 4 for 10 - 15 minutes. If you want the salmon to stay tender on top then cover it with foil. Otherwise leave the foil off and you will get a nice crispy crust to your salmon.
As with all fish, look out for the MSC (Marine Stewardship Council) label when shopping. This label lets you know the salmon has been sustainably sourced. Buying fish from sustainable sources is important for the protection of the fish stocks and also to protect the marine environment.
Storing Salmon Pasta
You can keep salmon pasta in the fridge for 2 - 3 days. It can be reheated in a microwave or is delicious eaten cold. It won't freeze well as creamy sauces tend to split when they are frozen which means the texture of the sauce will be quite grainy.
More Simple Fish Recipes
Salmon and Pea Tagliatelle with Creme Fraiche
- 350 g dried tagliatelle organic
- 200 g frozen peas organic
- 500 g salmon fillets MSC certified, about 125g per person
- 1 lemons organic, fairtrade, juice & zest of
- 20 g fresh parsley organic, leaves only, chopped
- 120 g low fat creme fraiche organic
- 1 dash black pepper organic, fairtrade, freshly ground
- Bring a large pan of lightly salted water to the boil and cook the pasta as per the packet instructions. Add the peas for the last 3 minutes, then drain and return everything to the pan.
- Place the salmon pieces in a large frying pan, cover with boiling water, and simmer for 5 minutes until they are cooked through.
- Remove the salmon from the pan, keeping back a little of the water. Flake the fish into a bowl, leaving behind the skin. Stir in the lemon juice, zest and parsley.
- Over a low heat, stir the salmon and the creme fraiche into the tagliatelle and peas. Add a little of the water to loosen it if necessary.
- Serve immediately with some freshly ground black pepper sprinkled over the top.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.