Salmon and creme fraiche pasta

20 Aug Salmon and creme fraiche pasta

This deliciously creamy salmon and creme fraiche pasta recipe is made in 20 minutes. It only requires five ingredients, and is such a quick weeknight dinner option. We absolutely love pasta, and the creamier the better! This recipe uses creme fraiche instead of double or heavy cream. As a result, the meal is lighter and lower in calories, but still produces a thick, creamy sauce. The white wine is added to bring more flavor to the sauce. All the alcohol evaporates from the dish while cooking, and this dish is therefore suitable for kids.

What do you need to make healthy salmon and creme fraiche pasta?

• Salmon fillets
• Pasta of your choice
• Creme fraiche
• Garlic
• Dry white wine
• Optional – basil for garnish

How do you make salmon and creme fraiche pasta?

Boil the pasta following package instructions. Cook the salmon and garlic in a pan, and add the wine and creme fraiche. The sauce is made in the pan with the fish, which gives it a rich flavor. Add the cooked pasta to the pan, combine and serve! Optionally, you can add some chopped basil for garnish.

How can you make creamy salmon pasta without cream?

Although cream tastes great, it’s high in fats and cholesterol, and not something I necessarily want to eat on a regular basis. I often choose other ingredients that can make a creamy sauce, like the creme fraiche I used here. Vegan recipes, which don’t include dairy, often uses cashew nuts and/or vegetables that are blended or pureed into a creamy sauce. If you want to avoid using cream for whatever reason, know that there are options!

What can you serve with this dish?

You can absolutely enjoy this pasta dish on its own. While it’s a great option for a main course dinner, I also like to save leftovers for the lunchbox next day. If you are looking for a side dish, I can highly recommend serving it with a simple side salad, or these Whole Wheat Bread Rolls. And for dessert, why not try a Norwegian apple cake?

Tips for a perfect result

The wine is important. If you don’t have or don’t want to use white wine, use half a teaspoon of white wine vinegar to achieve the same effect.

Use fresh fish. I always find that recipes for pan fried fish turn out better if you use fresh fish fillets instead of thawed fish. Both varieties will absolutely work, but if you can choose, go with the fresh version.

Storage. This dish is definitely best when served immediately. Leftovers can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing the prepared dish, as the creme fraiche can split when you thaw it.

More creme fraiche pasta recipes

• Creamy fajita pasta with chicken
• Pasta with broccoli and chicken
• Chicken and chorizo pasta

Salmon and creme fraiche pasta

This deliciously creamy salmon and creme fraiche pasta recipe is made in 20 minutes. Additionally, it only requires 5 ingredients. Therefore it makes a great weeknight dinner, or a very quick meal to prepare for lunch. If you prefer, this recipe can easily be doubled, and you can store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time2 mins

Cook Time20 mins

5 from 8 votes

Course: Dinner, lunch, Main Course

Cuisine: Norwegian

Keyword: pasta, salmon

Servings: 2

Calories: 410kcal

Cost: Medium

Ingredients

• 2 boneless salmon fillets
• 2-3 tbsp creme fraiche
• 50 ml white wine
• 3 cloves garlic, finely chopped
• 200 g fusilli or other pasta

Optional

• fresh basil

Instructions

• Boil pasta in a pot following package instructions.
• Meanwhile, add garlic to a pan and fry. Add some oil or butter if you don't have a non-stick pan.
• If you have skinless salmon fillets, cut them into chunks and add them to the pan. If your salmon has skin, add them to the pan with the skin side down for half a minute. When the underside is cooked, you can easily remove the skin, and then dice the fillets.
• When the pasta is finished, drain off the water and leave.
• The salmon finishes cooking in only a few minutes. Add the cooked pasta, creme fraiche and white wine, and combine. Cook for 2 minutes until heated through.
• Add to plates and garnish with basil.

Notes

This dish can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing the prepared dish, as the creme fraiche can split when you thaw it.

Tips for a perfect result

The wine is important. If you don't have or don't want to use white wine, use half a teaspoon of white wine vinegar to achieve the same effect.

Use fresh fish. I always find that recipes for pan fried fish turn out better if you use fresh fish fillets instead of thawed fish. Both varieties will absolutely work, but if you can choose, go with the fresh version.

Print Recipe

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