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Salmon pasta in a skillet

Easy Salmon Pasta | Butter, Herbs, & Olives

Buttery salmon pasta is loaded with flavor, texture, salty bites from the feta and olives, along with peas, herbs. 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


  • Large sauté pan
  • Large pot for boiling pasta
  • Sheet pan for roasting


For the Salmon

  • 1 piece Salmon I like sockeye
  • salt and pepper to taste

For the pasta

  • 1 pound Fettucine I like egg noodles

For the sauce

  • 1 shallot minced
  • 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
  • 1 tsp dijon mustard or stone ground mustard
  • 4 tsp olive oil
  • squeeze of lemon
  • 1/4 cup pasta water reserved for sauce
  • heaping 1/4 cup créme fraîche or cream cheese and sour cream mixed together
  • salt and pepper


  • Preheat the oven to 350 degrees.
  • Meanwhile chop the shallots, garlic, and herbs. I prefer to tear the basil by hand so it doesn't bruise. Set aside.
  • Bring a large pot of salted water to a boil.
  • 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.
  • Boil the fettuccine according to package directions. Drain the pasta and reserve 1/4 cup of the pasta water for the sauce.
  • 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.
  • Break the salmon into small pieces and toss with the pasta.
  • Top with crumbled feta, more fresh herbs, and créme fraîche.
  • Serve immediately.


Recipe Notes

Don’t sauté the salmon in the same pan as the one you use for the sauce because salmon bits in the bottom of the pan don’t taste good.  That’s why I opted to roast it, which actually saves you time because you can boil the pasta, make the sauce, and cook the salmon at the same time.