This post contains affiliate links. Please see our disclosure policy.
This Fettuccine with Salmon, Peas, Tarragon, and Cream beautifully combines leftover oven-baked salmon with the convenience of frozen peas, creating a meal that is both simple and sophisticated.
Table of Contents
Why You’ll 🫶🏻 this Pasta
This delightful dish features leftover Oven-baked Salmon, sweet green peas, fresh tarragon, and a light creamy sauce, all coming together in just about 20 minutes. While it may seem simple, the harmonious blend of flavors creates a satisfying meal that isn’t overly heavy. I often prepare this pasta for a laid-back weeknight dinner, but it also makes an excellent choice for occasions when you want to impress without spending hours in the kitchen. Enjoy! ~Nicole
Key Ingredients for Fettuccine with Salmon, Peas, Tarragon, and Cream
Leftover Oven-baked Salmon is a delicious and delightful way to create new meals.
Fettuccine serves as the ideal base to absorb all that wonderful flavor.
Frozen Peas add a sweet flavor and a pop of color.
Fresh Tarragon adds a wonderful anise flavor that pairs well with creamy sauces.
Shallots add a mild onion flavor.
Equipment Needed for Fettuccine with Salmon, Peas, and Cream
Tips for Making Fettuccine with Salmon and Peas
Fresh tarragon and fresh salmon are key flavors to this dish. Don’t be tempted to use dried tarragon or canned salmon.
- Boil the pasta in a large pot of 3 quarts of water and 1 tablespoon of kosher salt. While the pasta cooks, melt the butter in a small non-stick skillet. Add the shallot and cook until softened, about 2 minutes. Add the wine (if using) and cook until reduced by half, about 2-3 minutes.
- Add the cream, bring to a simmer, and cook until thickened and reduced to about ½ cup. Set the sauce aside.
- Reserve ½ cup of pasta cooking water, drain the pasta, and return it to the pot.
- Stir in the cream mixture, peas, and tarragon.
- Gently fold in the salmon and cook until the sauce clings to the pasta and the peas and salmon have heated through. Add reserved pasta water as needed to adjust the sauce’s consistency. Season to taste with salt and pepper.
Substitutions
- Substitute the fettuccine with another type of pasta, like linguine.
- Substitute the peas with blanched or thawed asparagus tips.
- White wine can be omitted.
- The cooked salmon can be substituted with cooked shrimp, scallops, or even shredded chicken.
Serving Suggestions
This is a delicate, but hearty dish, so not much else is needed when serving. That said, here are some ideas.
- Bibb Lettuce Salad with House Vinaigrette
- Radish Butter with Crostini
Other seafood dishes you may enjoy…
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Fettuccine with Salmon, Peas, Tarragon, and Cream
Equipment
Ingredients
- 8 ounces fettuccine
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup white wine, optional
- 1 cup heavy cream
- 1 cup frozen peas, thawed
- 1 tablespoon minced fresh tarragon
- 2 cups flaked, cooked salmon
- kosher salt and freshly ground black pepper to taste
Instructions
- Boil the pasta in a large pot of 3 quarts of water and 1 tablespoon of kosher salt. While the pasta cooks, melt the butter in a small non-stick skillet. Add the shallot and cook until softened, about 2 minutes. Add the wine (if using) and cook until reduced by half, about 2-3 minutes. Add the cream, bring to a simmer, and cook until thickened and reduced to about ¾ of a cup. Set the sauce aside off the heat.
- Reserve ½ cup of pasta water, drain the pasta, and return it to the pot. Keep it over a low heat.
- Add the cream mixture, peas, and tarragon to the pasta. Gently fold in the salmon and cook, stirring until the sauce clings to the pasta, and the salmon and peas have cooked through. Season with salt and pepper to taste. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
