Past Recipes
Salmon and Bowtie Pasta

Salmon and Bowtie Pasta with Pink Sauce and Peas

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Recipe Details


On a recent culinary field trip to a Brooklyn pizza joint that just happened to have some excellent pasta dishes on the menu (as they do), Chef Elana was immediately inspired to recreate her own decadent pink sauce. Tomatoes are blended with cream for that classic pink color, plus fresh peas and chives for added sweetness. Along with tender seared salmon, it’s the ideal sauce for scooping up with al dente farfalle, the butterfly-shaped pasta we know as bowties.


  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 790
  • Protein 42g
  • Total Carb 96g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • salmon
    2 fillets
  • chives
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • farfalle pasta
    8 ounces
    farfalle pasta
  • 14-ounce jar tomato purée
    14-ounce jar tomato purée
  • heavy cream
    1/3 cup
    heavy cream
  • peas
    1 cup
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • dried oregano
    1/8 teaspoon
    dried oregano
  • dried thyme
    1/4 teaspoon
    dried thyme
  • dried rosemary
    1/8 teaspoon
    dried rosemary
  • ground fennel seed
    1/8 teaspoon
    ground fennel seed
  • dried basil
    1/8 teaspoon
    dried basil

What You’ll Need

  • 10" large pot
  • 10" medium high-sided pan

Cooking Steps

  1. Sear Salmon

    Sear Salmon

    Bring a large pot of water to a boil over high heat. Pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 3-5 minutes. Flip and sear until cooked through and opaque, 3-5 minutes more. Transfer salmon to a plate, reserving pan for making sauce.

  2. Prepare Ingredients

    Prepare Ingredients

    While salmon sears, rinse chives and thinly slice (line up their ends to slice them all at once!). Set aside until ready to serve. Peel onion and cut into small dice. Mince garlic.

  3. Cook Pasta

    Cook Pasta

    Season boiling water generously with salt. Stir in bowtie pasta and cook until al dente, 8-9 minutes. Reserve ½ cup pasta cooking water, then drain.

  4. Sauté Aromatics

    Sauté Aromatics

    While pasta cooks, return pan from salmon to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add spice mix and onion. Sauté, stirring, until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more.

  5. Make Pink Sauce

    Make Pink Sauce

    Stir tomato purée into pan with aromatics. Increase heat to high and bring sauce to a boil, then reduce heat to medium and simmer until thickened slightly, about 5 minutes. Meanwhile, remove and discard skin from cooked salmon. Using 2 forks or tongs, flake fish into large pieces. Once sauce has thickened, stir in cream. Season with ½ teaspoon salt and pepper as desired.

  6. Finish and Plate Pasta

    Finish and Plate Pasta

    Stir peas and cooked pasta into pan with pink sauce over medium heat. Add half of reserved pasta cooking water and stir until sauce is silky and clings to pasta. Taste and add more salt and pepper as desired. Remove pan from heat and gently stir in Parmesan and salmon. Divide between serving bowls, garnish with chives, and dig in!

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