Want a dinner that feels like a special occasion but costs less than a basic takeout pizza? I’m here to tell you it’s completely possible. This Creamy Salmon Pasta with Peas is my secret weapon for an impressive meal on a regular weeknight budget. If you love creamy, comforting pasta dishes, you might also enjoy this Creamy Slow Cooker Chicken Florentine Pasta for another easy, satisfying option.
You don’t need expensive ingredients to eat well. With a few smart swaps and pantry staples, you can make a seafood pasta that tastes elegant. It’s all about being savvy with what you buy and how you use it.
This dish comes together in about 30 minutes. It features a simple, velvety dill sauce that clings to every noodle. Flaky salmon and sweet green peas make it a complete, satisfying dinner. Let’s get cooking.
Recipe Overview
Here’s the quick snapshot of what you’re making. It’s straightforward and designed for a busy schedule.
- Cuisine: Modern American
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your wallet. Every choice has a cost-saving reason behind it.
First, we use canned salmon. It’s a fraction of the price of fresh fillets and works perfectly in a creamy sauce. It’s just as nutritious and packed with flavor.
Second, frozen green peas are the star vegetable. They are frozen at peak freshness, so they’re often better and cheaper than fresh. You also avoid waste since you use only what you need.
Finally, the sauce is built from pantry basics. A little flour, milk, and broth create luxury. You don’t need expensive cream or specialty cheeses. It’s practical magic.
My Tips for Smart Shopping on a Budget
These are the habits that keep my grocery bill low. They make fancy-feeling dinners a regular part of my life.
Creamy Salmon Pasta with Peas Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Creamy Salmon Pasta with Peas Recipe!
Nutrition Information
Always buy peas frozen. They are a freezer staple for a reason. Keep a bag on hand for pastas, soups, and sides. Dried pasta is another must-have pantry item. The store brand is almost always identical to the name brand.
For herbs, I use dried dill in the sauce. It’s affordable and lasts for months. If I have a little extra cash, I’ll grab a small bunch of fresh dill for garnish. It makes the dish look restaurant-quality.
Buy canned salmon in bulk when it’s on sale. Check the unit price on the shelf tag. Stocking up on sale items is how I build a budget-friendly pantry over time. For another great meal that uses your pantry well, try this Creamy Spinach and Chicken Slow Cooker Pasta.
The Budget-Friendly Ingredient List
Here’s everything you need. I bet you have half of it already.
- 12 ounces dried pasta (like fettuccine or penne)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- 1 cup milk (any kind you have)
- 1 teaspoon dried dill
- 1 (14.75 oz) can salmon, drained and flaked
- 1 cup frozen green peas
- Salt and black pepper to taste
- Optional: Fresh dill or lemon zest for garnish
How to Make It (Step-by-Step)
Follow these simple steps. You’ll have dinner on the table before you know it.
- Start by cooking the pasta. Boil a large pot of salted water. Cook your pasta according to the package directions for al dente. Before draining, save about 1 cup of the starchy pasta water. This is a chef’s trick for adjusting your sauce later.
- Make the sauce base. While the pasta cooks, heat the oil or butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic for one more minute until fragrant.
- Thicken the sauce. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. This is your thickener.
- Create the creamy dill sauce. Slowly pour in the broth and milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until it thickens nicely. Stir in the dried dill, salt, and pepper.
- Bring it all together. Add the flaked canned salmon and frozen green peas to the skillet. Stir gently to heat them through, about 3-4 minutes. The peas will thaw and cook quickly in the hot sauce.
- Combine pasta and sauce. Add the drained pasta to the skillet. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Serve immediately. Divide the pasta among bowls. Garnish with a little fresh dill or lemon zest if you have it. That’s it—your elegant dinner is ready.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure nothing from this recipe goes to waste.
If you have extra canned salmon, mix it with mayo and herbs for a quick sandwich spread. Leftover frozen peas can go straight into a morning omelet or a weekend fried rice.
Any leftover pasta can be stored in a sealed container for lunch the next day. Add a splash of broth or water when reheating to refresh the creamy sauce. It’s just as good the second day.
If you bought fresh dill for garnish, chop the rest and freeze it in a small bag. You can toss the frozen dill directly into soups or sauces later. No waste at all.
Nutrition Notes
This meal isn’t just cheap and tasty. It’s also giving your body great fuel. Here’s a simple breakdown.
- High in Protein: The salmon provides a powerful dose of lean protein and healthy omega-3 fats.
- Fiber & Vitamins: Green peas add fiber, vitamin C, and vitamin K to the dish.
- Energy for Your Day: The pasta offers complex carbohydrates for lasting energy.
- Customizable: Use whole wheat pasta for more fiber, or a plant-based milk to make it dairy-free.
Common Questions About This Recipe
Here are answers to the questions I get asked most often. They’ll help you get the best results.
Can I use fresh salmon instead of canned?
You absolutely can. Pan-sear a small fresh fillet, then flake it into the sauce at the end. It will be delicious but will increase the cost. For a true budget meal, canned is my top choice.
What can I use if I don’t have dill?
No problem! Dried parsley or tarragon are good substitutes. A squeeze of lemon juice at the end also brightens everything up beautifully. The goal is a fresh, herby note.
How can I make this sauce richer?
If you have a little cream cheese or a splash of heavy cream, stir it in at the very end. A handful of grated Parmesan works wonders too. These are optional upgrades for when you feel like splurging.
I hope this recipe shows you how accessible a great seafood pasta can be. You don’t need a fancy grocery list or complicated skills. Just a few smart choices in the aisle and 30 minutes at the stove. For more creamy, set-and-forget inspiration, this Slow Cooker Creamy Spinach Chicken Pasta is another family favorite.
This dish proves that a tight budget doesn’t mean boring meals. You can cook food that feels special, tastes amazing, and makes everyone at the table happy. That’s the real goal.
Let me know your own money-saving tips for this recipe in the comments below! Did you try a different herb or add another veggie? Please leave a rating!
