This creamy salmon creme fraiche pasta dish is ready in about 15 minutes. It is an elegant yet comforting dish using simple ingredients.
This salmon crème fraiche pasta is a really fast recipe. While the pasta is cooking, you can prepare the rest of the dish, so all you need to do at the end is mix everything together. To make it even faster, you can boil the water in a kettle first. Check out our other super-fast pasta recipes!
Even though this dish is easy to make, you can still serve it to guests. It looks impressive, tastes amazing, and uses ingredients that are fancy enough for entertaining.
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Recipe ingredients
- Salmon: Either fresh or frozen. Fresh is always best, but I rarely use it for this kind of dish. I always have some frozen fish in the freezer, ready to use for exactly this kind of fast weeknight dinner. Make this Salmon and Quinoa Salad next.
- Pasta: Tagliatelle, spaghetti, fettuccine, any kind you like. Long shapes are nice but not mandatory; short shapes are perfectly fine as well.
- Crème Fraiche: Soured thick cultured cream, similar to sour cream but less sour, with a fat content of about 30%.
For full details on the ingredients and quantities, check the recipe card.
What can I add?
- You can swap the regular salmon for the smoked one. Cut it into strips and add right at the end.
- Cut some sun-dried tomatoes into strips and add them to the dish.
- Add about 1 cup of frozen peas to the cooking noodles during the last 2-3 minutes of the cooking time.
How to make salmon with pasta and creme fraiche?
Cook the pasta. While it cooks, prepare the ingredients for the sauce. However, start to cook the sauce only about 2 minutes before the noodles are cooked, as you will need some of the cooking water.
- Step #1: Heat the oil, add salmon and garlic, and stir for 1 minute.
- Step #2: Add both dairy products, scant ½ cup pasta water, lemon juice, Parmesan, salt, and pepper. Stir well for one minute.
- Step #3: Add the drained noodles and stir well to coat them with the sauce for about 1-2 minutes. Add an extra splash of pasta water if necessary.
- Step #4: Stir in the chopped herbs and adjust the taste with more salt, pepper, or lemon juice.
How to store and reheat?
The salmon crème fraiche pasta is best served immediately. Store leftovers in an airtight container in the fridge for 2-3 days. They can be reheated gently on the stove or microwave. While reheating, add a splash of milk to loosen the sauce.
How to serve?
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📖 Recipe
Crème Fraiche Salmon Pasta
Ingredients
- 1 lb tagliatelle or spaghetti/fettuccine
- 1 tablespoon olive oil
- 8.8 oz salmon boneless, skinless
- 3 garlic cloves
- 1 ¼ cup crème fraiche
- ½ cup heavy cream
- ½ cup pasta cooking water
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons Parmesan freshly grated
- ½ teaspoon fine sea salt more to taste
- 1 pinch black pepper
- 1 tbsp fresh basil OR dill
Instructions
- Cook the pasta in plenty of generously salted water according to the packet’s instructions.
- While it cooks, prepare the ingredients for the sauce, but only start to cook the sauce about 2 minutes before the pasta is cooked, as you will need some of the cooking water.
- Cut the fish into small pieces, finely chop the garlic, set aside in a bowl. Squeeze the lemon juice. Grate the Parmesan. Chop the herbs.
- Drain the pasta and keep about ½ - ¾ cup of the cooking water.
- Heat the oil in a large pan. Add salmon cubes and garlic and stir for 1 minute.
- Add crème fraiche, cream, scant ½ cup pasta water, lemon juice, Parmesan, salt, and pepper. Stir well for one minute on low heat.
- Add the drained pasta and stir well for about 1-2 minutes to coat with the sauce. Add an extra splash of pasta water if necessary.
- Stir in the herbs and adjust the taste with more salt, pepper, or lemon juice.
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