The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Creamy Pasta with Salmon, Asparagus & Peas

33 Comments

PastaSalmonTSTI love wholesome dinners that come together in under 30 minutes and use fresh seasonal produce. I can’t get enough of asparagus! Here it’s cooked up quickly with the pasta and combined with pan-seared salmon, peas (I used frozen, since we don’t have spring peas yet), and a creamy tarragon sauce. This one is easy enough for a weeknight (even our pre-schooler ate seconds!) but fancy enough for a special occasion.

PastaSalmonTitledTST

Creamy Pasta with Salmon, Asparagus & Peas

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

  • kosher salt
  • salmon (3 frozen 4.4 oz./125 g. fillets, thawed in plastic packaging in a bowl of cold water for 30 minutes, or fresh salmon)
  • sea salt & freshly ground black pepper
  • pat of butter
  • 1/2 lb. / 250 g. pasta (I used bavette, similar to linguine)
  • asparagus (12-15 medium to thick stalks)
  • 5 oz./ 150 g. creme fraiche
  • 3/4 cup heavy cream
  • 1 Tbs. chopped fresh tarragon leaves
  • (reserved pasta water)
  • 1 cup frozen peas

Directions:

  1. Set a large pot of water, seasoned liberally with kosher salt, over high heat and bring to a boil.
  2. Pat the salmon dry and season one side with sea salt & pepper.  Heat a skillet over medium-high heat and add the pat of butter to melt. When hot, place the salmon fillets seasoned side down and cook without touching them until nicely browned and turning opaque on the bottom half up to almost the middle, about 4 minutes. Flip and brown the other side until fully cooked through, about 3 minutes more. Transfer to a cutting board and let rest.
  3. Add creme fraiche and cream to the skillet, mixing them in with the browned butter from the salmon and heat up over low heat as it melts together. Add tarragon and season with sea salt & pepper to taste, then turn heat off under skillet.
  4. Add the pasta to the boiling water and cook until al dente according to package directions. Meanwhile, strip outer layers of the asparagus off with a vegetable peeler from below the tip all the way down, then break off the ends where they naturally bend. Chop each stock into 1-inch pieces and add the biggest pieces to the boiling pasta 4 to 5 minutes away from being done, then the thinner pieces a minute or so later.
  5. Place the frozen peas in the bottom of a colander. When pasta is done, scoop out a mugful of the pasta water, then drain pasta and asparagus over the peas in the colander.
  6. Add a few tablespoons of the pasta water to the cream in the skillet to thin it out a bit and taste and adjust for seasoning (rewarm if necessary). Add the pasta, asparagus, and peas to the skillet and mix well with the sauce, adding more reserved pasta water as necessary (the pasta will soak up a lot of the sauce).
  7. Serve in individual plates with pieces of salmon and a sprinkling of freshly ground pepper. Buon Appetito!

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Author: Laura Haugen

Writer, Traveler, Foodie

33 thoughts on “Creamy Pasta with Salmon, Asparagus & Peas

  1. This looks so fresh and amazing! Thanks so much for sharing!

  2. What a beautiful presentation of what looks like a delicious dish!

  3. Delicious dish! Love creamy pasta dishes and salmon!! Great way to do the peas, never thought of that.

  4. Spring is in your plate Laura! Beautiful photos!

  5. This looks amazing… Gorgeous photography!!

  6. Just beautiful! The tarragon cream sounds dreamy, even if we don’t have seasonal asparagus, I can still make this with salmon and peas… and I do want to make this. 🙂

    • Thanks, hope you like it! The tarragon cream is quite tasty; I’ve seen other variations of creamy pasta with peas & salmon that use sage or mint or basil, and have tried them all, but tarragon’s my favorite here.

  7. I am a massive asparagus fan also and I have to say I love your eye for food photography, my computer always looks so delicious when I read your posts

  8. This looks divine! I so like creamy sauce, with asparagus and tarragon it sounds more tastier!

  9. All my favorite ingredients in 1 dish! Looks lovely, perfect week night dinner!

  10. Yummy…looks like the perfect one plate meal. I love everything about this…pinning now!

  11. Mmm…asparagus…creamy tarragon…what a great meal, Laura!

  12. What a beautiful dish! I love salmon with asparagus and peas. The pasta looks so creamy and inviting!

    • Thank you, Shanna! I experimented a bit with cream sauces – using a bechamel base, just cream, or creamy cheeses — I think creme fraiche and a little cream make that inviting creaminess that I love, and it’s so easy. Hope you’re having a great week!

  13. OH MY! This looks scrumptious! And so lovely for something you can assemble quickly!

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