Pasta with Salmon and Peas

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Bright, creamy, and wonderfully comforting, this Pasta with Salmon and Peas is a vibrant 25-minute dinner that brings elegance to the weeknight table. Tender fettuccine or penne pasta is tossed with pan-seared flaky salmon and sweet tender green peas in a light lemon-garlic parmesan cream sauce.

The sweetness of the green peas provides a delightful burst of freshness against the rich, buttery flakes of seasoned salmon. Rather than a heavy Alfredo sauce, we use a lighter parmesan emulsion with a touch of pasta water and fresh lemon zest to keep the dish vibrant and balanced.

Why You’ll Love This Recipe

Ready in 25 Minutes: Quick-searing salmon and boiling pasta simultaneously gets dinner done fast.
Light & Creamy: A velvety parmesan and cream sauce brightened with fresh lemon and sweet green peas.
Great for Leftover Salmon: Perfect way to repurpose grilled or baked salmon from the night before.
Pantry & Freezer Friendly: Uses frozen sweet peas, dry pasta, and everyday dairy essentials.

Key Ingredients & Flavor Secrets

It’s a guaranteed crowd-pleaser that allows you to transform fresh or leftover cooked salmon into a restaurant-worthy pasta bowl in under half an hour.

Chef Sarah’s Pro Tips for Success

Reserve Pasta Water: Starchy cooking water is the secret to emulsifying cheese and cream into a velvety sauce that clings to pasta instead of clumping.
Gentle Tossing: When combining salmon with the hot pasta, toss gently with tongs so the tender salmon flakes don’t break down into tiny shreds.
Fresh Lemon Zest: The aromatic oils in the lemon zest cut through the richness of the cream and salmon, providing essential Mediterranean freshness.

Storage, Freezing & Reheating Instructions

Refrigeration: Store leftover meat in an airtight glass container in the refrigerator for up to 3 to 4 days.

Reheating: For the most tender and juicy results, reheat gently in a 350°F (175°C) oven or in a covered skillet over medium-low heat with a small splash of broth. Avoid high-power microwave reheating to prevent the meat proteins from tightening and drying out.

Frequently Asked Questions

Can I use canned salmon or smoked salmon?

Yes! Both work wonderfully. Fold in canned salmon (drained) or flaked smoked salmon at the very end when tossing the pasta so it simply warms through.

What pasta shapes work best?

Long ribbon pasta like fettuccine or tagliatelle is classic, but short tubular pasta like penne or rigatoni traps the peas and sauce inside for delicious bites.

What to Serve With This Dish & Related Recipes

Looking for more delicious ways to enjoy salmon? Check out our Healthy Homemade Salmon Burgers.

★★★★★ (4.96 from 28 ratings) • By Chef Sarah • Course: Main Course

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

Ingredients

12 oz (340g) fettuccine, penne, or tagliatelle pasta
1 lb (450g) salmon fillets, skin removed and cut into bite-sized cubes
1 cup frozen sweet green peas
2 tbsp olive oil and 2 tbsp unsalted butter
3 cloves garlic, minced
3/4 cup heavy cream or half-and-half
1/2 cup freshly grated Parmesan cheese
1/2 cup reserved starchy pasta cooking water
Zest and juice of 1/2 fresh lemon
1/2 tsp kosher salt and 1/4 tsp cracked black pepper
2 tbsp fresh parsley, chopped for garnish

Instructions

Step 1: Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente. Reserve 1/2 cup of starchy pasta water before draining. Drain pasta and set aside.
Step 2: Sear salmon: Season salmon cubes with salt and pepper. In a large deep skillet, heat olive oil over medium-high heat. Add salmon pieces and sear for 3 to 4 minutes, turning once, until golden and cooked through. Transfer salmon to a plate.
Step 3: Make the sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 4: Simmer cream & peas: Pour in heavy cream and frozen peas. Simmer for 3 minutes until peas are tender and cream begins to gently bubble.
Step 5: Add cheese & pasta water: Stir in grated parmesan cheese, lemon zest, and lemon juice until the cheese melts into a smooth sauce. Add a few splashes of reserved pasta water to loosen into a silky consistency.
Step 6: Toss pasta & salmon: Add the drained pasta and seared salmon pieces to the skillet. Gently toss with tongs for 1 to 2 minutes so the creamy sauce coats every noodle.
Step 7: Garnish & serve: Season with freshly ground black pepper and chopped fresh parsley. Serve immediately with extra grated parmesan on the side.