What's creme fraiche?

Crème fraîche is French for "fresh cream". It is a version of sour cream with a higher fat content. It is less sour than sour cream with a richer, almost buttery taste. It's great for cooking because it's less prone to curdling due to its higher fat content.

Can I use canned salmon instead?

Yes! Canned salmon will be dryer than roasted salmon (unless you find a can with oil) but it can definitely be used!

Where can I use leftover creme fraiche?

You can add it to sauces, garnish soups with it, spoon it over roasted vegetables, or add to anything you'd add sour cream to like baked potatoes.

What can I do with leftover roasted salmon?

Add it to salads, serve with roasted veggies, or with eggs for breakfast.

How can I make this dish dairy-free?

Swap the creme fraiche for vegan cream or vegan cream cheese. You can also use non-dairy milk but you might have to add some tapioca to thicken the sauce (make sure to mix the tapioca with water first).

Creme Fraiche Salmon Pasta

Description

This Creme Fraiche Salmon Pasta is easy to make, creamy, and flavorful. Creamy pappardelle topped with tender lemony roasted salmon.

Ingredients

Units Scale

1/2 tsp avocado oil
1-1.5 lb salmon (4-5 oz per serving)
1 tsp garlic powder
1/2 tsp sea salt (plus extra)
1/2 tsp freshly ground black pepper
1 tbsp lemon zest
1-2 tbsp avocado oil
350g pappardelle (or other pasta)
1-2 shallots (2 if they're smaller)
1/2 cup creme fraiche
2 tbsp capers
1 tbsp each finely chopped parsley, chives, and dill (plus more for serving)
1/4 tsp each sea salt and freshly ground black pepper (or to taste)
1 tbsp lemon zest
1 tbsp lemon juice (1/2 lemon, plus more for serving)
Parmesan cheese (for serving, optional)

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Instructions

Preheat your oven to 400F (200C). Prepare a rimmed baking sheet lined with parchment paper. Brush the parchment paper with a little bit of avocado oil. This will prevent the salmon from sticking to it.
Rinse the salmon with cold water and pat dry with paper towels. Pull out any bones if there are any left.
Place the salmon skin down on your prepared baking sheet and season with garlic powder, sea salt, pepper, and lemon zest. Try to work the seasoning and lemon zest into the salmon. You can season the salmon skin too but I usually don’t in this case because it doesn’t crisp up much and I don’t add it to the pasta.
Drizzle with avocado oil lightly on both sides.
Roast the salmon for 12-17 minutes until lightly golden. The cooking time will vary depending on the size and thickness of your salmon. It’s done when it flakes easily using a fork. Be careful not to overcook it.
Cook the pappardelle according to package directions.
While it’s cooking, prepare the sauce.
Sautee shallots in a large skillet with avocado oil over medium-high heat for a few minutes until slightly golden.
Add the creme fraiche, capers, fresh herbs, sea salt, pepper, and lemon zest.
Lower the heat to medium and bring the sauce to a soft simmer stirring often to mix everything well. Cook for 1-2 minutes.
Reserve 1 cup of the pasta water and drain and rinse your pasta.
Add lemon juice and a good splash of the pasta water to the sauce and stir. Add the pasta and gently toss to coat using two forks or tongs. Add more pasta water as needed.
Flake the salmon and add it to the pasta. Alternatively, you can serve it on top.
Serve sprinkled with more fresh herbs, black pepper, parmesan (if using), and a lemon wedge.

Notes

Storing: Store any leftovers in an airtight container in the fridge for 1-2 days. If you're storing the pasta separately from the salmon, it can last for up to 3 days. Fish should generally be eaten within 1-2 days but the pasta can last longer.

Nutrition

Serving Size:
Calories: 622
Sugar: 3.6 g
Sodium: 397.8 mg
Fat: 21.5 g
Saturated Fat: 8.7 g
Trans Fat: 0 g
Carbohydrates: 68.2 g
Fiber: 3.5 g
Protein: 36.1 g