Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon fillets on it. Season lightly with salt and pepper. Bake for about 12-15 minutes until the salmon is tender and easily flakes with a fork. Once done, remove from the oven and let it cool slightly before flaking into bite-sized pieces.

While the salmon bakes, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, typically around 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set aside, reserving a small cup of the pasta water to adjust the sauce later if needed.

In a skillet over medium heat, add a splash of light oil and allow it to heat. Once hot, add the chopped banana shallot and sauté for about 3-4 minutes until they turn translucent and fragrant.

To the sautéed shallots, stir in two handfuls of frozen peas and cook for an additional 2-3 minutes until they are warmed through and bright green.

In the skillet with the shallots and peas, reduce the heat to low and stir in 6 tablespoons of crème fraîche, along with the lemon juice and zest. Mix gently until well combined and creamy, allowing the sauce to warm for about 2-3 minutes.

Add the drained pasta and flaked salmon into the creamy lemon sauce, tossing everything gently to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water.

Plate the Salmon & Pea Pasta with Creamy Lemon Sauce, garnishing with fresh parsley or dill for a burst of color and herbal freshness.