Salmon, Pea and Bacon Pasta
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 3-4
  • 4 slices of bacon, cooked and chopped
  • Salmon Filet (mine was .8 pounds)
  • ¼ cup chopped sweet onion
  • 3 cloves of garlic , minced (or 2½ teaspoons minced garlic)
  • 1½ cups frozen peas (more if you would like)
  • 1 teaspoon lemon zest (optional)
  • Handful of fresh parsley, chopped
  • 12 ounces orecchiette pasta
  • 1½ cups pasta water
  • salt and pepper to taste
  • 2 tablespoons butter
  • Shaved parmesan cheese
  1. Cook pasta to al dente according to package directions. Mine boiled for 9 minutes. Drain and set aside. Reserve about 1½ cups of pasta water and set aside.
  2. In a heavy bottom skillet, add butter and place over medium heat. Add bacon and fry until crispy. Place on paper towel, set aside for later.
  3. Season salmon filet with salt and pepper. Using the same pan you used to fry bacon, grease and all, add the salmon non-skin side down (if yours has skin on it) and fry until crispy, about 5-8 minutes. Turn over and fry the skin or other side for a few additional minutes until salmon is cooked through. It should flake easily with a fork. Remove salmon, flake with a fork, and set aside.
  4. Using a paper towel, wipe up any left over grease from the pan. Place it over low heat and add the onions and garlic. Saute for a few minutes. Next add cooked pasta, frozen peas, and about 1 cup of pasta water. Let simmer for just a minute or so until the peas thaw. Next add chopped bacon, flaked salmon, lemon zest, parsley, and salt and pepper to taste. Gently stir. Add more water if pasta seems dry. Top with shaved parmesan cheese and enjoy.
Recipe by Stuck On Sweet at