One-Pan Pasta with Creamy Salmon & Peas

This is one of the easiest dinners you can make, yet it tastes far more elegant than the effort suggests. Everything cooks in one pan, the sauce builds itself as the pasta simmers, and the final result feels like something you planned carefully, even if you did not.

It is also a very practical way to get salmon onto the table for picky eaters. The cream softens the flavor, the peas blend in naturally, and suddenly you have a balanced plate with omega-3 from the salmon and fiber, vitamins A, C, and K from the peas, without it feeling like a “healthy” dinner.

Ingredients

• 300 g salmon fillet, skin removed and cut into large cubes

• 250 g short pasta such as penne, fusilli, or rigatoni

• 2 tablespoons olive oil, divided

• 1 small shallot or small onion, finely chopped

• 2 garlic cloves, finely grated or minced

• 600–700 ml hot water or light stock, added gradually

• 200 ml cooking cream or double cream

• 120 g frozen peas (about ¾ cup)

• Salt

• Freshly ground black pepper

• Fresh dill or parsley, optional

• Lemon zest, optional

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Instructions

Sear the salmon

Season the salmon lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a wide pan over medium heat. Add the salmon cubes and sear briefly on one or two sides until lightly golden on the outside but still slightly undercooked inside. Transfer to a plate and set aside.

Build the base

Add the remaining olive oil to the same pan. Add the shallot and cook gently until soft and translucent. Stir in the garlic and cook briefly until fragrant.

Add pasta and liquid

Add the dry pasta directly to the pan. Pour in enough hot water or stock to mostly cover the pasta. Season lightly and bring to a gentle simmer.

Cook the pasta

Let the pasta cook uncovered, stirring often so it does not stick. As the liquid reduces, the starch released from the pasta will naturally thicken the sauce. Add more hot water as needed until the pasta is just tender.

Finish the dish

Lower the heat and stir in the cream and frozen peas. Return the salmon to the pan and gently fold everything together. Let it warm through for one to two minutes, just until the salmon is cooked through and the sauce coats the pasta. Taste and adjust seasoning. Finish with herbs or lemon zest if using.

Tips

• Cut the salmon into fairly large cubes so it stays juicy and does not fall apart.

• Always use hot water to keep the cooking steady and the sauce smooth.

• Serve immediately, as the sauce thickens as it rests.

Storage

Store leftovers in the fridge for up to two days. Reheat gently on the stove with a splash of water or milk, stirring carefully so the salmon stays intact.