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
This dish is very quick to prepare. If you know you are going to be pushed for time, you could use fresh tagliatelle instead which has a much shorter cooking time. The salmon can be cooked in advance, mixed with the lemon juice and parsley and kept in the fridge.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.
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.