Smoked Salmon Farfalle with Tomatoes & Mushrooms – Wild Bay Seafood Company

Smoked Salmon Farfalle with Tomatoes & Mushrooms


After a busy day of fish deliveries I needed a quick and delicious dinner idea. Smoked salmon fettuccine sounded great but rather than the traditional butter and cream, I chose to create a healthier version.

On my way home, I picked up a few simple ingredients: organic cherry tomatoes, mushrooms, garlic, and Italian parsley. Combined with our smoked salmon and some pantry ingredients, this meal came together in under 30 minutes. It’s simple, delicious, and I will definitely be making it again! 


  • 16 oz. farfalle pasta

  • 1 package Wild Bay smoked salmon, chopped

  • 8 oz. baby portobello mushrooms, roughly chopped

  • 12 oz. cherry tomatoes, halved

  • 2-3 large garlic cloves, minced

  • 1 cup frozen peas

  • 3 Tbsp  Italian parsley, chopped

  • 2 Tbsp olive oil

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup half-and-half (optional; please feel free to omit and use the pasta water for a lighter version).

  • 1/2 tsp Italian seasoning 
  • Salt and pepper to taste


Cook the pasta to al dente, following the package directions.  Heat the olive oil over medium heat, then sauté the garlic for 1 minute. Add the tomatoes and mushrooms, and cook until soft. Season with salt, pepper, and Italian seasoning. Add the smoked salmon, peas and parsley, then mix until combined. Stir in half-and-half or pasta water and Parmesan cheese. Add the cooked pasta and stir until well combined.


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