Photo by: Leigh Beisch

Smoked Salmon and Farfalle in Lemon Cream Sauce

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)


  • 12 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 2 none large finely chopped shallots (about 1/2 cup)
  • 1 cup dry white wine
  • 1/2 cup reduced-fat sour cream
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 534none
  • Fat: 10g
  • Saturated fat: 3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 80g
  • Fiber: 6g
  • Cholesterol: 22mg
  • Iron: 5mg
  • Sodium: 994mg
  • Calcium: 100mg

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Smoked Salmon and Farfalle in Lemon Cream Sauce Recipe