Creme Fraiche Salmon Pasta
This Creme Fraiche Salmon Pasta is creamy, tangy, and loaded with tender salmon and the sauce so smooth it’ll make you swoon. Easy to make, packed with flavor, and perfect for any night of the week. Comfort food just got an upgrade!
Servings: 4
Ingredients
- 8 ounces uncooked fettuccine or other pasta like tagliatelle, pappardelle, penne or fusilli
- 1/2 pound fresh salmon
- 1/4 teaspoon onion powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup creme fraiche
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve about 1/2 cup of pasta water before draining.
- Cook the Salmon: Season the salmon with the onion powder, salt, and pepper on both sides.
- Heat olive oil and butter in a skillet over medium-high heat. Once hot, sear the salmon for 2-3 minutes per side until golden. Transfer to a plate and set aside.
- Make the Sauce: Reduce the heat to medium, then add the minced garlic, and cook until fragrant, about 1 minute.
- Add the chicken broth, stir in the creme fraiche, capers and lemon juice, whisking until the sauce is smooth.
- Add the Parmesan: Whisk the grated Parmesan into the sauce until melted and well combined.
- Add the Salmon: Return the salmon to the skillet, breaking it into bite-sized pieces with a fork. Stir gently to coat the salmon in the sauce. Simmer for 3-5 minutes until the sauce thickens slightly.
- Combine with Pasta: Add the drained pasta to the skillet. Note: If the sauce is too thick, add the reserved pasta water. Start with 1 tablespoon and gradually add more as needed to adjust the sauce to your desired consistency. Sprinkle in the chopped parsley and toss gently to combine.
- Serve with extra Parmesan cheese if desired.
Notes
Store leftover Crème Fraîche Salmon Pasta in an airtight container in the refrigerator for up to 2 days.
To reheat, warm it gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid high heat to prevent the sauce from separating.
Nutrition
Calories: 589kcal | Carbohydrates: 42g | Protein: 26g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 265mg | Fiber: 2g | Sugar: 2g