Smoked Salmon Pasta
Smoked Salmon Pasta is an elegant yet simple dish that combines the smoky richness of cold-smoked salmon with creamy pasta. This recipe balances the richness of cream with the tang of fresh lemon and dill, creating a dish that is light, indulgent, and perfect for any occasion. With a prep time of 10 minutes and a total time under 30 minutes, it’s an ideal choice for both weekday meals and special dinners.
Ingredients
- 8 oz linguine or fettuccine pasta whole wheat for added nutrition
- 6 oz smoked salmon thinly sliced
- 1 cup heavy cream or coconut cream for dairy-free
- 2 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1/4 cup Parmesan cheese or nutritional yeast for a vegan option
- Zest of 1 lemon
- 1 tbsp capers optional
- Fresh dill for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring salted water to a boil and cook the pasta until al dente, according to the package directions. Reserve 1/2 cup of pasta water for the sauce.
- Make the Cream Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and let it simmer for 3-4 minutes. Add lemon zest and Parmesan cheese, stirring until the sauce thickens slightly.
- Add the Salmon: Remove the skillet from the heat and gently fold in the smoked salmon. The residual heat will warm the salmon without overcooking it, preserving its tender texture.
- Combine: Toss the cooked pasta into the sauce, adding some reserved pasta water to reach the desired consistency. Season with salt and pepper to taste. Garnish with fresh dill, capers, a
Notes
For a gluten-free version, use gluten-free pasta, and substitute cream with dairy-free alternatives.
Nutrition
Serving: 1gCalories: 380kcal
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