Spring Pasta with Salmon, Peas, and Dill


  • Cooking spray
  • 12 oz. salmon fillets, skin removed
  • 1 tsp. whole coriander, crushed
  • Kosher salt and freshly ground black pepper
  • 1 lb. cavatappi or other short pasta
  • 8 oz. fresh or frozen English peas
  • 4 tbsp. unsalted butter, cut into pieces
  • 1/2 yellow onion, chopped
  • 1/2 c. dry white wine
  • 3 tbsp. fresh dill, torn


  1. Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
  2. Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

Leave a Comment

  +  10  =  14