Smoked Salmon and Farfalle in Lemon Cream Sauce

smoked-salmon-farfalle Photo: Leigh Beisch


  • 12 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 2 large finely chopped shallots (about 1/2 cup)
  • 1 cup dry white wine
  • 1/2 cup reduced-fat sour cream
  • 1 (10-ounce) bag frozen peas
  • 4 ounces thinly sliced smoked salmon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced tarragon
  • 3/4 teaspoon salt (optional)
  • 1/4 teaspoon black pepper (optional)


1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.

3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.

Note: Nutritional analysis includes Sugars 7g.

  • Prep Time:
  • Cook Time:

  • This tasty dish features smoked salmon, pasta, and a lemon cream sauce made with reduced-fat sour cream. It's ready in 25 minutes, making it a great choice for weeknight dinners.
  • Yield: 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 534
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrate per serving: 80g
Fiber per serving: 6g
Cholesterol per serving: 22mg
Iron per serving: 5mg
Sodium per serving: 994mg
Calcium per serving: 100mg

Good to Know

Make the most of this protein-packed dish and cut out the saturated fat by using fat-free sour cream. Peas, although vegetables, are considered a starch. Toss in other veggies like broccoli for fiber and vitamin C. Smoked salmon is high in sodium, so cut out the extra sodium and opt out of adding the optional salt.