This weeknight pasta is a perfect mash-up of comforting and bold. Flaky baked salmon, bright lemon, sweet peas, and red onion all come together in a creamy cream cheese sauce. Everything bagel seasoning brings the flavour punch, while farfalle (bowtie pasta) gives the dish a playful texture that holds the sauce beautifully.

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• FAQ
• Meta Description

Ingredients

Salmon

• 454g salmon fillet
• 2 tablespoons everything bagel seasoning, divided

Pasta & Sauce

• 250g farfalle (bowtie) pasta
• 250g plain cream cheese, cut into small pieces
• 1 clove garlic, finely minced
• ½ teaspoon black pepper
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup small diced red onion
• 1 cup frozen green peas
• ¼ cup chopped parsley or dill (optional)
• Salt, to taste

Instructions

1. Preheat and prep the salmon.
   Preheat the oven to 350°F and line a baking sheet with parchment.
   Place the salmon fillet on the sheet and season with ¾ tablespoon of everything bagel seasoning.
   Bake on the middle rack for about 18 minutes, or until cooked through and flaky. Alternatively, air fry for 10–12 minutes at 375°F.
2. Cook the pasta.
   Bring a large pot of salted water to a boil.
   Add the farfalle and cook until just shy of al dente—about 1 minute less than the package suggests. Reserve 1 cup of pasta water.
3. Make the creamy sauce.
   While the pasta cooks, heat a skillet over medium.
   Add 1 cup reserved pasta water to the skillet, then stir in the cream cheese. Whisk until smooth.
   Stir in garlic, black pepper, lemon zest, lemon juice, and red onion. Add the peas and let everything come to a gentle simmer. Add a splash more water if the sauce becomes too thick.
4. Combine pasta and sauce.
   Use a slotted spoon to transfer the pasta directly into the skillet. Stir until fully coated in the sauce.
   Sprinkle in half of the remaining everything bagel seasoning and stir in the chopped herbs, if using.
5. Plate and serve.
   Transfer the pasta to a serving platter. Top with the cooked salmon, flaking it into large pieces.
   Garnish with remaining everything bagel seasoning and a few pinches of fresh herbs. Serve immediately. If the sauce thickens as it sits, just add a splash of hot water to loosen it up before serving.

Tips for Success

• For extra flavour, you can marinate the salmon in a little olive oil and lemon juice before baking.
• Don’t skip the pasta water—it helps emulsify the sauce and makes it cling to the pasta.
• Everything bagel seasoning varies by brand. Taste and adjust the amount to suit your preference.

FAQ

Can I use a different type of pasta?
Yes. Fusilli, rotini, or penne also work well in this creamy sauce.

What can I substitute for salmon?
Try grilled chicken, roasted shrimp, or even pan-seared tofu for a pescatarian or vegetarian version.

Can this be made ahead?
It’s best served fresh, but you can prep the sauce and salmon ahead. Reheat gently with a splash of water before tossing with the pasta.

Day 10: Creamy Everything Bagel Farfalle with Salmon

Print Recipe

• Author: Andrea Buckett

Ingredients

• 454g salmon fillet
• 2 tablespoons everything bagel seasoning, divided
• 250g Farfalle (bowtie) pasta
• 250g plain cream cheese, cut into small pieces
• 1 clove garlic, finely minced
• 1/2 teaspoon, pepper
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup small diced red onion
• 1 cup frozen green peas
• 1/4 cup finely chopped parsley or dill (optional)
• Salt and Pepper

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place a large pot of water on the stove over high heat and bring to a boil. 

1. Place the salmon on the prepared baking sheet. Season with about ¾ tablespoon of everything bagel seasoning. Cook on the middle rack of the oven (or air fry) for about 18 minutes or until flaky and cooked through. 

2. In the meantime season the pot of boiling water with salt. Add the farfalle and cook about 1 minute short of package directions. It will continue to cook in the sauce. 

3. Place a skillet over medium heat. Ladle out about 1 cup of pasta water from the cooking pasta and transfer it to the skillet. Add the cream cheese and whisk until the sauce is smooth and creamy. Stir in the garlic, pepper, lemon zest and lemon juice and red onion. Stir in the peas and slowly bring to a simmer. Adding a little more water if needed.

4. Use a slotted spoon to transfer the cooked pasta over to the cream cheese sauce.  It’s okay if a little pasta water comes with it. Stir to coat the pasta in the sauce until fully coated. Add more pasta water as needed if the sauce thickens up to much. Sprinkle in about half of the remaining everything but the bagel seasoning. Stir in the parsley. 

5. Transfer the creamy pasta to a platter and garnish with more bagel seasoning.Garnish with parsley. Top with cooked salmon. 

6. Serve immediately – otherwise the sauce will tighten up. If this happens a little splash of water will help bring it back to it’s original creamy consistency.