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Salmon and Peas With Pasta

Creamy salmon pasta
Maggie Shi / TODAY


  • 1 pound short pasta, such as penne
  • 1 1/2 cups cups heavy cream
  • 1/2 cup dry white wine
  • 1 1/2 cups cups frozen peas
  • 2 teaspoons capers, chopped
  • 1 tablespoon Dijon mustard
  • 3 scallions, sliced
  • 1/4 cup chopped fresh dill
  • Salt
  • 1 pound cooked salmon
  • Chef notes

    There's something about the pairing of creamy sauce with mild salmon and starchy pasta that I find incredibly comforting. Choose whatever short pasta you like best; I've used penne here, but I also love to use farfalle—bow-tie pasta—for a fun twist (literally!). Make sure to turn off the heat before you add the salmon and the pasta to the sauce, as you don't want the salmon to overcook; you just want to get it warmed through and coated in sauce. 


    1. In a large pot of salted boiling water, cook the pasta according to the package direction.
    2. Meanwhile, in a large skillet, combine the cream and wine over medium-high heat. Bring to a boil, add the peas and capers, and reduce the heat to a simmer. Continue cooking until the sauce thickens slightly, about 3 minutes.
    3. Whisk in the mustard. Add the scallions, dill, and 1/2 teaspoon salt. Turn off the heat and add the cooked salmon and the pasta, tossing to coat with the sauce, breaking up the salmon as you go, until the salmon is warmed through. Taste for seasoning and serve.