salmon pasta creme fraiche


Buttery summer salmon pasta is loaded with flavor, texture, and sweet and salty bites from the feta, peas, herbs, and olives. Créme Fraîche makes a delicious and creamy sauce on top!
Course Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 piece of salmon I like sockeye
  • 1 pound fettucine I like egg noodles
  • 1 shallot
  • 2 cloves garlic minced
  • 2 tsp fresh parsley
  • 3-5 leaves large basil torn by hand
  • 2 Tbsp butter
  • 1/2 cup frozen peas
  • 1/2 cup green olives
  • 3 Tbsp crumbled feta
  • heaping 1/4 cup créme fraîche or cream cheese and sour cream mixed together
  • 1 tsp dijon mustard or stone ground mustard
  • 4 tsp olive oil
  • squeeze of lemon
  • 1/4 cup pasta water reserved for sauce
  • salt and pepper


  1. Preheat the oven to 350 degrees.
  2. Meanwhile chop the shallots, garlic, and herbs. I prefer to tear the basil by hand so it doesn't bruise. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. Season the salmon with salt and pepper and 1 tsp. olive oil and bake for about 15 minutes or until it's flaky. Check the flakiness with a fork.
  5. Boil the fettuccine according to package directions. Drain the pasta and reserve 1/4 cup of the pasta water for the sauce.
  6. When the salmon has about five minutes left to cook, heat a large sauté pan over medium low heat and add the butter and rest of the olive oil. Sauté the shallots, garlic, herbs, and peas for 1-2 minutes or until fragrant. Add the pasta water, dijon mustard, and olives and gently simmer for about 3-4 minutes, stirring frequently. Season with salt and pepper. Add the cooked pasta and stir to combine the ingredients. Remove from the heat.
  7. Break the salmon into small pieces and toss with the pasta.
  8. Top with crumbled feta, more fresh herbs, and créme fraîche.
  9. Serve immediately.