Salmon and creme fraiche pasta

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

Creamy salmon pasta

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!

Salmon and creme fraiche pasta

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

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
20 Comments
  • Kimberly
    Posted at 18:52h, 24 August Reply

    My husband would love this, can’t wait to try it!

    • Tonje
      Posted at 18:57h, 24 August Reply

      I hope you’ll like it!

  • Beth Pierce
    Posted at 19:39h, 24 August Reply

    5 stars
    I know what I will be having for dinner tonight; this looks amazing! So excited to give this a try!

    • Tonje
      Posted at 19:41h, 24 August Reply

      Awesome! Enjoy, it’s really delicious!

  • Sunrita
    Posted at 19:49h, 24 August Reply

    I’ve the simplicity and ease of the dish. I’m this is a must try meal.

    • Tonje
      Posted at 19:50h, 24 August Reply

      I hope you enjoy it!

  • Lisa Huff
    Posted at 20:47h, 24 August Reply

    5 stars
    We just went to Alaska this summer and now obsessed with salmon and just can’t get enough recipes with it!

    • Tonje
      Posted at 20:49h, 24 August Reply

      I agree, salmon is delicious!

  • Annissa
    Posted at 20:47h, 24 August Reply

    5 stars
    Oh my! Salmon, white wine, garlic, and creme fraiche? Sounds like a dream come true. I’m subbing zucchini noodles cuz I’m a low-carb girl, but otherwise, Im not changing a thing!

    • Tonje
      Posted at 20:53h, 24 August Reply

      I can imagine this being really nice with courgette noodles as well!

  • Chris Collins
    Posted at 22:15h, 24 August Reply

    5 stars
    Salmon pasta is my absolute favourite and your version looks beyond delicious!!

    • Tonje
      Posted at 06:26h, 25 August Reply

      Thank you!

  • Alexandra
    Posted at 01:17h, 25 August Reply

    5 stars
    Delicious! This is a really lovely combination of flavours! My Dad love salmon pasta, and he enjoyed this so much, as did I!

    • Tonje
      Posted at 06:26h, 25 August Reply

      Thank you! I’m glad you both liked it 🙂

  • Irina
    Posted at 01:41h, 25 August Reply

    5 stars
    This salmon sounds delicious! I would like to try the recipe, but I have got a question. Could I replace creme fraiche with heavy cream? Thank you!!!

    • Tonje
      Posted at 06:53h, 25 August Reply

      Heavy cream will definitely make the dish feel a bit heavier and give the sauce a thinner consistency, but I imagine it would taste well!

  • Krissy Allori
    Posted at 02:11h, 25 August Reply

    5 stars
    This looks so delicious! I’ll be making it for sure.

    • Tonje
      Posted at 06:52h, 25 August Reply

      Thank you! I hope you enjoy it 🙂

  • Suzy
    Posted at 02:23h, 25 August Reply

    5 stars
    We love making pasta dishes with cream but have never tried using creme fraiche! Will try it asap!

    • Tonje
      Posted at 06:51h, 25 August Reply

      Creme fraiche is a bit thicker and lower in fat, but it tastes delicious. Adding it to the pan with the salmon makes it soak up all the incredible fish flavor, and the final result is really nice without feeling as heavy as cream sauces tend to do.

Post A Comment