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15-Minute Pasta with Salmon Peas

Pasta with Salmon Peas: How to Cook It in 15 Minutes

Creamy, elegant, and impossibly quick. This Pasta with Salmon Peas recipe delivers restaurant-quality flavor in just 15 minutes—perfect for busy weeknights when you want something special without the wait. Tender salmon, sweet peas, and a silky lemon-dill sauce come together for a dish that’s as nutritious as it is delicious.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

For the Pasta & Salmon:

12 oz short pasta (penne, farfalle, or fusilli)

1 lb fresh salmon fillet, skin removed, cut into 1-inch cubes

1½ cups frozen peas (no need to thaw)

3 tbsp olive oil, divided

3 cloves garlic, minced

½ cup heavy cream

½ cup reserved pasta water

Zest and juice of 1 lemon

¼ cup fresh dill, chopped

⅓ cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Cook the PastaBring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water—this is key for the sauce!

2. Sear the SalmonWhile the pasta cooks, pat the salmon cubes very dry with paper towels. Season with salt, pepper, and red pepper flakes. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add salmon in a single layer and sear for 2 minutes per side, until golden but still slightly pink inside. Remove to a plate.

3. Make the Creamy SauceIn the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant. Add the frozen peas and cook for 1 minute. Pour in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer.

4. Combine EverythingAdd ¼ cup of the reserved pasta water to the sauce and stir until slightly thickened. Add the drained pasta and seared salmon back to the skillet. Toss gently to coat everything in the creamy sauce, adding more pasta water if needed to reach a silky consistency.

5. Finish and ServeRemove from heat. Stir in the fresh dill and grated Parmesan until the cheese melts and the sauce becomes glossy. Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls, garnished with extra dill, Parmesan, and a crack of black pepper.

Notes

Pasta Water is Gold: Never skip reserving the starchy pasta water. It’s the secret to a silky, restaurant-quality sauce that clings perfectly to the pasta.

Don’t Overcook the Salmon: The salmon will continue to cook in the warm sauce, so remove it from the pan when it’s still slightly translucent in the center.Fresh vs.

Dried Herbs: Fresh dill is recommended for its bright flavor. If using dried, use 1 tablespoon and add it with the garlic.

Make it Lighter: Substitute half-and-half or full-fat coconut milk for the heavy cream. For a dairy-free version, use nutritional yeast instead of Parmesan.

Quick Thaw: If using frozen salmon, thaw it quickly by placing the sealed package in a bowl of cold water for 20-30 minutes.

Find it online: https://juicymeatrecipes.com/pasta-with-salmon-peas/