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Creamy Farfalle with Salmon and Peas


Chunks of broiled salmon tossed in a creamy sauce with bowtie pasta and bright green peas will be a favorite at your table. Finish with fresh dill and lemon.

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Rate this recipe 4.3/5 (17 Votes)


  • Vegetable oil cooking spray
  • 1 pound salmon fillet, skin removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 ounces farfalle pasta
  • 1 1/2 cups frozen peas
  • 1 1/2 cups 1 percent milk, divided
  • 3 tablespoons all-purpose flour
  • 3 ounces Neufchaåtel
  • 2 tablespoons fresh dill, chopped, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest, grated


Servings 4
Adapted from


Step 1

Preheat broiler to low.

Coat a baking sheet with cooking spray.

Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool.

Cut salmon into bite-size pieces and set aside.

Cook pasta as directed on package.

Add peas 3 minutes before end of cooking time. Drain.

Whisk 1/4 cup milk and flour in a small saucepan until smooth.

Whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Cook over medium heat, whisking, until as thick as heavy cream, about 10 minutes.

Remove from heat; add Neufchaåtel and 1 tablespoon dill. Whisk until cheese melts.

Toss pasta and peas with sauce and salmon.

Drizzle with lemon juice. Garnish with zest and remaining 1 tablespoon dill.

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