This Salmon and Crème Fraîche Pasta is a simple, elegant dinner that comes together quickly but tastes like something you'd order at a great little bistro. A fresh, balanced pasta that's perfect for an easy weeknight meal or a low-effort dinner that still feels special.
This Salmon and Crème Fraîche Pasta is one of my go-to meals when I want something that feels fresh and healthy but doesn't take much time to make. The creamy crème fraîche sauce pairs perfectly with tender salmon and pasta for a dish that's simple but incredibly satisfying. My daughter absolutely loves this pasta, which makes it a lifesaver on busy weeknights, but it's also one of those recipes that feels nice enough to serve if you have friends over. And because it can be enjoyed warm or cold, it even works well as a packed lunch the next day. Hope you enjoy!
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Equipment
- Baking sheet - To cook the salmon on. This Caraway non-toxic baking sheet has quickly become one of my favorite kitchen tools.
- Measuring cups and spoons
- Large pot
Ingredients & Substitutions
- Salmon fillets - Fresh salmon works best for this recipe because it stays tender and flaky when cooked. If you have leftover cooked salmon, that works great too. In a pinch, you could also substitute hot-smoked salmon or even canned salmon for a quicker option.
- Butter - Unsalted or salted both work.
- Parsley - Fresh parsley adds brightness and a bit of freshness to the pasta. If you don't have parsley on hand, dill or basil would also work nicely with the salmon and lemon.
- Garlic - Garlic gives the dish its savory base. Fresh minced garlic is best here, but garlic paste or even a pinch of garlic powder can work if that's what you have.
- Salt & pepper
- Bowtie pasta - Bowtie (farfalle) works well because the sauce clings nicely to the ridges, but penne, fusilli, or rotini are great substitutes if that's what you have in your pantry.
- Frozen peas - Peas add a pop of sweetness, color, and a little extra nutrition. They're totally optional, but I love the balance they bring. You could also substitute asparagus pieces or baby spinach.
- Fresh chives - Chives add a mild onion flavor that pairs beautifully with the creamy sauce and salmon. If needed, you can substitute green onions or a little finely minced shallot.
- Creme Fraiche - This is what makes the sauce creamy and slightly tangy without feeling heavy. If you can't find crème fraîche, full-fat sour cream or mascarpone are good substitutes.
- Lemon - Fresh lemon juice brightens the entire dish and balances the richness of the sauce. I highly recommend using fresh lemon rather than bottled for the best flavor.
Recipe FAQs
The salmon usually takes between 12-14 minutes in the oven. You'll know it's done when it easily flakes.
Yes, you definitely can! I like using bowtie but any short pasta, or even long pasta, would work for this recipe.
The most common substitution for creme fraiche is full fat sour cream. It won't have the same flavor and texture but a high quality sour cream would still work well for this recipe.
Tips & Tricks
- Do not overcook the pasta. No one likes mushy pasta. Be sure to cook until just al dente which may be a minute or two less than the package instructions depending on the pasta brand.
- Salt the pasta water. Not only does this flavor the pasta as it cooks, but also adds salt to the dish when you mix in the pasta water later.
- Do not throw out the pasta water. Save about a cup of pasta water to mix in with the creme fraiche sauce.
- Season, season, season. If you feel like the dish is missing something it is most likely seasoning. Add a little salt, pepper and/or lemon juice and taste again.
More easy salmon recipes you will love.
Seared Salmon with Parsley Sauce
Made this Salmon and Crème Fraîche Pasta recipe? Let me know what you think in the comments!
Recipe
Salmon and Crème Fraîche Pasta
Equipment
- Baking Sheet
- Large pot
Ingredients
- ¾ lb salmon fillet
- 3 tablespoon salted butter, softened
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, crushed
- salt & pepper
- 1 lb bowtie pasta
- 1 cup frozen peas
- 2-3 tablespoon fresh chives, chopped plus more for garnish
- 1 tablespoon butter
- ½ cup creme fraiche
- 1 teaspoon lemon zest
- juice of ½ lemon
- salt & pepper
Instructions
- Preheat the oven to 400 degrees F. Spray or brush a little olive oil on a baking sheet.Take salmon fillet out of the fridge and pat dry with a paper towel.Arrange salmon skin side down on the prepared baking sheet.In a small mixing bowl combine softened butter, parsley, lemon zest and garlic with a pinch of salt and pepper. Mix until thoroughly combined.Spread the butter mixture evenly on top fo the salmon. Then bake in a 400 degree F oven for about 12-14 minutes until flaking.Remove from the oven and separate the salmon flesh from the skin. Set aside until it's time to mix into the pasta.
- While the salmon is baking fill a large pot with water and bring to a boil. Add pasta and cook to just before al dente or about 1-2 minutes less than package instructions. Add in the frozen peas and boil for another 1-2 minutes until pasta is tender and peas are warmed through. Reserve about a cup of the pasta water and then drain pasta and peas into a colander. Pour the drained pasta and peas back into the warm pot and place on the warm (but still turned off) burner. Add in creme fraiche, lemon zest and juice, chives, butter and a generous pinch of salt and pepper. Mix to combine, adding a splash of pasta water to bring the sauce together. Add the salmon flesh (no skins) to the pasta and mix to combine. Taste and add additional salt, pepper and lemon juice according to preference. Enjoy!
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