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    Creamy salmon farfalle with dill and peas

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    Creamy salmon farfalle with dill and peas

    Ready in 12 minutes with low fat crème fraiche.

    • Preparation time: 2 minutes
    • Cooking time: 10 minutes
    • Total time: 12 minutes 15 minutes

    Serves: 4


    • 300g farfalle
    • 125g frozen essential Waitrose petits pois
    • 2 skinned salmon fillets, about 250g total
    • 1 essential Waitrose lemon, zest and juice
    • ½ x 15g pack dill, leaves only, roughly chopped
    • 200ml half-fat crème fraîche


    1. Boil the pasta according to the packet instructions, adding the frozen petits pois 2 minutes before the pasta is cooked.
    2. Meanwhile, cook the salmon. If you have a steam basket, steam it over the pasta pan for about 7 minutes; otherwise microwave it on high for 2–3 minutes until the flesh flakes easily.
    3. Drain the pasta and petits pois then return to the pan, off the heat, and add the lemon zest and juice, the dill and crème fraîche. Flake in the salmon, then gently toss everything together. Season, sprinkle over some extra dill and serve.

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    Drinks recommendation

    Crisp, fresh and full of grassy flavours this mouth-watering Marlborough Sauvignon is a beautiful match for the aromatic dill in this dish. Waitrose Sauvignon Blanc, Villa Maria 2009 Marlborough, New Zealand 87432


    Average user rating

    3 stars