Farfalle with Salmon, Lemon, and Peas

This Farfalle with Salmon, Lemon, and Peas is a delicious pasta recipe with chunks of tender salmon, and garden peas in a to-die-for creamy lemon sauce!

farfalle with salmon, lemon, and peas

Easy weeknight Farfalle with Salmon, Lemon, and Peas

This quick weeknight dinner is an old family favorite, I’m not sure why I’ve never posted it here before.  The dinner comes together in the time it takes the pasta to cook, and the flavor is wonderfully lemony.   I love salmon, and this is one way to make a half a pound stretch to feed four.  The ingredient list is short: farfalle (or bow tie pasta,) salmon, frozen peas, cream, lemon, and a dash of Parmesan cheese.  A little salt and pepper is all you need to finish off a wonderful family meal that is hearty but manages to be light and bright at the same time.  You can thank the fresh lemon juice and zest for that.

Pasta with Salmon, Lemon, and Peass

This is a homey meal that has a restaurant ‘feel’ to it.  I think it’s the heavy cream that’s responsible, which also means that this is not low calorie dish.  But the cream does so many good things for this pasta, I think, once you taste it, you’ll agree the calories are worth it.  For one thing the cream allows you to add as much lemon as you need to get great lemony flavor.  With anything short of heavy cream, the sauce would curdle with the addition of the acidic citrus juice.  This is also a kid pleaser and a great way to introduce fish to picky eaters…my girls grew up loving ‘pink fish’, and this has been one of their most requested meals over the years.

making farfalle with salmon, lemon and peas

You can use leftover cooked salmon, but I usually buy a small piece and poach it especially for this dish.  I put the fish in a saucepan and add water, almost to cover.  I bring it to a boil, then cover tightly and turn off the heat.  The salmon cooks to perfection in about 10 minutes.  I drain it, remove any skin, and gently break it apart with clean hands.  The fish flakes naturally into large pieces which retain their integrity in the sauce.  You want to be able to see and taste that beautiful salmon, so don’t break it up too much.

Farfalled in a Salmon Cream Sauce

Farfalle is the perfect pasta shape for this, it retains a bite, and the lemony cream sauce nestles in the crevices of the bow.  I think pasta shapes like this are so much better for creamy sauces, everything just mixes together better and doesn’t clump like strand pasta can.

Farfalle with Salmon, Lemon and Peas

Yield: serves 4

Farfalle with Salmon, Lemon and Peas

Ingredients

  • 2 good rounded cups farfalle, (bowtie pasta) uncooked
  • 1/2 lb salmon fillet or leftover cooked salmon
  • juice and zest of 1 large or 2 small lemons
  • 1 cup frozen peas (no need to defrost)
  • 1/3 cup heavy cream
  • 3 Tbsp grated Parmesan cheese, or more to taste
  • salt and fresh cracked black pepper to taste

Instructions

  1. If your salmon is not cooked, place it in a saucepan and almost cover with cold water. Bring to a boil, then cover tightly and remove from the heat. Let it poach for 10 minutes. Drain and remove the skin, then gently pull the fish into large flakes with clean hands. Set aside.
  2. Cook the pasta to just al dente. I usually cook it a couple of minutes LESS than the package tells me to, this way the pasta retains some bite. Drain.
  3. While the pasta is cooking, heat the cream in a large saute pan. Add the frozen peas, the flaked salmon, the lemon juice, zest, and the salt and pepper to taste and heat everything through. Add the cooked pasta and a good sprinkle of Parmesan cheese. Mix everything well and make sure the sauce is good and hot. Take the time to give it a taste, and adjust the salt and pepper, and maybe add more lemon or cheese if it needs it. Serve with extra cheese.
http://theviewfromgreatisland.com/farfalle-with-salmon-lemon-and-peas/

Homey and comforting Farfalle with Salmon, Lemon, and Peas

This dish makes comfort food out of my favorite fish — gotta love it!

30 Comments

  • Reply
    Renee
    September 27, 2016 at 5:19 pm

    Don’t know what I did but I seem to be the only one who couldn’t make it right! The cream curdled as soon as I put the lemon in. I threw away the first batch and tried again. Curdled again.

    • Reply
      Sue
      September 27, 2016 at 7:21 pm

      Cream should not curdle when you add lemon, Renee, I’m confused. Is it possible the cream was past it’s fresh date? And was it regular cream, not half and half?

  • Reply
    Tracie
    September 27, 2016 at 8:50 am

    Really wonderful and easy dish. I’m making it again tonight for the second time. Wouldn’t change a thing! Thanks! Can’t wait to try more of your recipes!

  • Reply
    bill
    June 24, 2016 at 6:57 pm

    made it! But, just slapped it together without measuring anything. Came out great! Will add this to list of keepers.

    • Reply
      Sue
      June 24, 2016 at 8:18 pm

      I’m totally a fan of slapping it together :)

  • Reply
    Cory
    February 9, 2016 at 5:53 pm

    I just made this with leftover grilled salmon, and it was delicious. However, I found that I had to use much more than the 1/3 cup liquid as published. I was using half and half, and just kept on adding more and more (I didn’t measure). I usually dislike leftover salmon, but I will most certainly use this recipe again.

    • Reply
      Sue
      February 9, 2016 at 6:21 pm

      There is always a little leeway in recopies to allow for variation for whatever reason, I’m glad you liked this Cory.

      • Reply
        Cory
        February 9, 2016 at 7:07 pm

        Oh I agree! My pasta must have been extra thirsty :-)

  • Reply
    Amber
    November 15, 2015 at 6:55 pm

    I just made this! Just finished eating it about 5 minutes ago and had to leave a comment on how delightful it was. Creamy, yet light. Poached the salmon per the instructions. Only thing I left out was the zest. Either because I don’t have a zester or because I’m too lazy and just used bottled lemon juice…take your pick. Very good, though! I’ll be making again.

  • Reply
    Tammy Wexler
    August 5, 2015 at 10:05 pm

    Yay, Sue!! Made this tonight with leftover salmon that had a little balsamic glaze on it, and it was great! Used half & half instead of heavy cream and added (at Jenna’s suggestion) dill! FABulous! Keep ’em coming! xo

    • Reply
      Sue
      August 6, 2015 at 5:47 am

      Thanks so much for the feedback Tammy — I’m interested that you used half and half, I would love to do that, but I was afraid that the lemon would curdle it, so I guess I’m going to try it that way next time!

  • Reply
    Louise
    February 16, 2015 at 7:39 pm

    This sounds great. How many people do you think it serves as a main course – assuming there is also a salad? I have to make a light lunch for 50 people – don’t want it to be too expensive – and thought this would work. Is it ok to serve an hour later room temperature? Or does the cream sauce get thick and yucky at room temp? thanks!

    • Reply
      Sue
      February 16, 2015 at 8:32 pm

      As the recipe is written, it would serve about four, I just added that to the post, thanks, Louise. I allow about 1/8 lb of salmon per person. Not sure about the room temperature…if you could have it in chafing dishes that might be better, but as long as you don’t refrigerate the pasta, the sauce should be ok for an hour.

  • Reply
    Amanda
    February 4, 2015 at 1:25 pm

    Anyone tried this with plain unsweetened almond milk in place of heavy cream?

  • Reply
    Birthe
    February 2, 2015 at 4:49 am

    Nice and easy! What more do you want? ;)

  • Reply
    Abbe+@+This+is+How+I+Cook
    January 21, 2015 at 6:17 pm

    I am so partial to farfalle. I think those bow ties just taste better because they are so cute. Love this dish, Sue! Lemon, salmon, peas and cream. One just can’t go wrong!

  • Reply
    John@Kitchen+Riffs
    January 21, 2015 at 10:15 am

    I love this dish! I make something really similar, but never thought to use lemon. I will, though. :-) Thanks for this.

  • Reply
    Laura (Tutti Dolci)
    January 20, 2015 at 10:24 pm

    I love these light and bright flavors, the perfect meal to enliven a cold January day!

  • Reply
    Kitchen Belleicious
    January 20, 2015 at 7:30 pm

    what a wonderful light and flavorful dish. The green peas add a nice touch of color and I love that sauce.

  • Reply
    Joanne
    January 20, 2015 at 5:38 pm

    Creamy pasta is one indulgence worth the calories. Plus, I figure the salmon and peas infuse it with so much health, they pretty much cancel each other out!

    • Reply
      Sue
      January 20, 2015 at 7:53 pm

      Of course :)

  • Reply
    Tricia @ Saving room for dessert
    January 20, 2015 at 5:15 pm

    Oh I bet that salmon is tender – I love to poach chicken that way too. Beautiful dish that has it all! Very nice Sue :)

    • Reply
      Sue
      January 20, 2015 at 8:15 pm

      I do my boiled eggs that way too!

  • Reply
    MoniQue
    January 20, 2015 at 12:08 pm

    I Have always made it with smoked salmon..I prefer yours.
    Not a big ss fan here…

    • Reply
      Sue
      January 20, 2015 at 2:37 pm

      Nice idea, though, to make it with smoked salmon, then it’s a complete pantry meal…

  • Reply
    Sippitysup
    January 20, 2015 at 10:02 am

    This is my partners favorite pasta. He’s mad for peas. GREG

    • Reply
      Sue
      January 20, 2015 at 10:16 am

      Mad for Peas… sounds like a good blog name :)

  • Reply
    Ann-Marie
    January 20, 2015 at 7:57 am

    I am going to make this tonight! YUM.

  • Reply
    Jennifer @ Seasons and Suppers
    January 20, 2015 at 5:51 am

    What a beautiful pasta and a great way to add more salmon to the weekly meals. I’ll be making this :)

  • Reply
    Angie@Angie's+Recipes
    January 20, 2015 at 3:20 am

    This is my kind of healthy comfort treat, Sue.

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