Creamy Salmon Pea Pasta
Cream cheese and a little milk make a sauce for pasta, peas and fresh salmon. It is a dinner to fold together gently so the fish remains in pieces. Large salmon cubes are easier to handle than tiny flakes, but still need a temperature check. Drain the pasta before adding it rather than relying on excess cooking water to make the sauce.
European · Preparation time: 10 min · Cook time: 18 min · Total time: 28 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
U.S. guidance gives 63°C (145°F) for fish. Check the thickest part.
Ingredients
- 180 g Dried pasta
- 260 g Raw salmon fillet
- 140 g Frozen peas
- 70 g Cream cheese
- 120 ml Milk
- 10 ml Olive oil
- 3 g Fine salt
- 1500 ml Water
Allergens listed for these ingredients · Wheat, Fish, Milk. Check package labels.
Step-by-Step Instructions
- Cook pasta in measured water with 2 g salt according to its packet, adding peas near the end, then drain.
- Cut salmon into large cubes and cook gently in oil in a skillet. Add milk, remaining salt and cream cheese and stir into a sauce.
- Continue until salmon reaches 63°C, then fold in drained pasta and peas without breaking the fish too much.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, sieve or colander, food thermometer, saucepan or pot sized for the ingredients, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep cream cheese for the sauce body. Milk alone adds liquid without its soft cheese solids; this recipe has no calibrated milk-only version.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.