Creamy Farfalle Pasta with Salmon, Lemon, and Peas
Wild Alaska sockeye flaked through farfalle in a lemon cream sauce with sweet peas and grated Parmesan. Comforting but still bright, and the sauce comes together while the pasta cooks.
Featured Seafood
Wild Alaskan Sockeye Salmon
$15.00
2
10 minutes
20 minutes
Farfalle tossed in a lemon cream sauce with sweet peas and parmesan, with wild Alaska sockeye flaked through. The sauce comes together in the time it takes the pasta to cook.
Directions
Rub salmon with olive oil and season with salt and pepper. Air-fry at 400°F for 8 minutes, or pan-fry over medium-high heat until it flakes easily and is cooked through.
Cook the farfalle al dente. Reserve some of the pasta water.
While the pasta is cooking, heat the heavy cream in a large sauté pan on medium-low heat.
Add the frozen peas, lemon juice and zest, salt, pepper, and red pepper flakes if using.
When the pasta is ready, stir it into the sauté pan, adding a splash of the reserved pasta water if the sauce needs loosening. Flake the salmon and fold it through. Top with parmesan cheese and more pepper.
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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