Salmon Crème Fraîche Pasta
Done in 15 minutes & crazy delicious this salmon crème fraiche pasta with lemon and chives is a true weeknight winner. Made with fresh or frozen salmon, crème fraîche makes it a bit lighter - for a summery pasta you'll love having year round.
Servings 4 servings
Calories 651kcal
Ingredients
- ⅔ lb pasta cooked according to package instruction
- 2 tablespoon salted butter or unsalted + a pinch of salt
- 2 shallots finely chopped
- 1 lb salmon filet cut in cubes
- ½ tablespoon lemon pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cups crème fraîche
- ½ cups cream
- ½ lemon zest only
- 3 tablespoon chives chopped
Instructions
- Heat a pan over medium high heat and add in the butter. When melted, follow with the chopped shallots. Fry for about 2 minutes, until softened.2 tablespoon salted butter, 2 shallots
- Add in the cubed salmon and season with lemon pepper, salt and ground black pepper. Mix and fry for 2-3 minutes, until the salmon has a nice sear on all sides and is cooked almost through.1 lb salmon filet, ½ tablespoon lemon pepper, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add in the crème fraîche and cream and mix. Simmer for 2 minutes.1 cups crème fraîche, ½ cups cream
- Add in the lemon zest, mix, and simmer for another minute.½ lemon
- Turn off the heat and mix in the chopped chives. Then mix in the cooked pasta. Mix well and serve!3 tablespoon chives, ⅔ lb pasta
Video
Notes
Ingredient notes
- Salmon can be either fresh or thawed from frozen
- Pasta - I like fusilli as it really "grabs" the sauce, but any kind works
- Butter - I use salted butter, add an extra pinch of salt if using unsalted
Ingredient substitutions
- Salmon filet can be switched for smoked salmon, but then don't add any salt until after tasting the finished dish
- Butter can be swapped for vegetable oil
- Shallots can be swapped for red or yellow onion, or leeks
- Cream can be substituted for milk or the same amount of crème fraîche
- Crème fraîche can be switched for the same amount of cream, but then add 1 tablespoon of lemon juice per 2 dl / 1 cup of added cream as well
Tips & tricks
- Don't overcook the salmon- it continues cooking while the sauce simmers so it shouldn't be done after searing
- Skip the simmering to save time - it adds flavor but isn't necessary
- Or let it simmer for longer if you have the time - to add even more flavor
- Store leftovers for up to 3 days in an airtight container in the fridge
- Freeze leftovers to save them for longer
Nutrition
Calories: 651kcal | Carbohydrates: 59g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 441mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 994IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 2mg