Salmon tagliatelle with creme fraiche and peas is a quick and easy salmon pasta dish and ready in under 20 minutes. Poached salmon is stirred through a creamy lemon sauce and topped with fresh parsley and lemon zest. Creme fraiche is light and you can use a low fat version.
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Recipe Tips and Variations
Salmon pasta makes a great mid week supper or dinner as it's so quick to prepare.
Salmon. I use fresh salmon fillets for this recipe flaked into nice big chunks. You could also stir through tinned salmon or use smoked salmon. Smoked salmon and tinned salmon don't need cooking so just stir through at the end.
Pasta. Tagliatelle is most commonly used in pasta dishes that have a smooth sauce and is the pasta I have used in this recipe. You could also use other pasta shapes such as fusilli which will hold the sauce well.
Creme Fraiche. The creme fraiche gives the sauce a nice creaminess without being too heavy. I've used a reduced fat version in this recipe. If you want to reduce the calories even further, you could substitute a fat free greek yoghurt.
Herbs. Fresh parsley helps give the dish a nice fresh flavour. You could also use chives which go well with salmon. Chives are part of the onion family and have a stronger flavour.
Peas. Garden peas add a nice sweetness and are super handy to add to a recipe as they can be added frozen to the pasta water and only take a few minutes to cook. You could also stir through some fresh spinach if you want to add more vegetables. Fresh spinach doesn't need cooking and will just wilt in the sauce.
Prepping Ahead
Salmon tagliatelle is very quick to prepare. However, if you do want to prep ahead the salmon can be cooked in advance, mixed with the lemon juice and parsley and kept in the fridge. For a faster cooking time, use fresh tagliatelle instead.
Different ways to cook salmon
Poaching. Poaching the salmon with the skin on for around 5 minutes is very simple and makes it easy to remove the skin and flake it once cooked. This is also the best cooking method if you don't want lingering salmon smells in your kitchen.
Pan frying. Pan frying salmon, gives it a lovely crispiness. Just fry 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.
Oven Bake. To oven bake your salmon, 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 it to stay tender on top then cover with foil. Otherwise leave the foil off and you will get a nice crispy crust to your salmon.
How to make it
This salmon tagliatelle is ready in just 15 minutes. Gather all your ingredients together and follow these easy steps.
Cook pasta 
Poach salmon Stir salmon herbs and lemon together Add to pasta with creme fraiche
- 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 pasta and peas. Add a little of the water to loosen it if necessary. If you are using smoked salmon or tinned salmon, stir it through here as it doesn't need any cooking.
- Serve immediately with some freshly ground black pepper sprinkled over the top.
Sustainability
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.
📖 Recipe
Salmon Tagliatelle with Creme Fraiche and Peas
Ingredients
- 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
Instructions
- 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.350 g dried tagliatelle, 200 g frozen peas
- Place the salmon pieces in a large frying pan, cover with boiling water, and simmer for 5 minutes until they are cooked through.500 g salmon fillets
- 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.1 lemons, 20 g fresh 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.120 g low fat creme fraiche
- Serve immediately with some freshly ground black pepper sprinkled over the top.1 dash black pepper
Notes
Storage
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.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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