Smoked Salmon Pasta
This smoked salmon pasta recipe is a quick and delightful main course that's perfect for any occasion, combining creamy flavors with the richness of smoked salmon.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet or frying pan
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 300 grams pasta (such as fettuccine or linguine)
- 200 grams smoked salmon, sliced into strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 200 ml heavy cream about ¾ cup
- 1 lemon zest and juice
- salt and pepper to taste
- fresh dill, for garnish (optional)
- grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, and then drain the pasta in a colander.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
- Reduce the heat to low, then pour in the heavy cream, lemon zest, and lemon juice. Stir to combine and allow the mixture to simmer for about 2-3 minutes.
- Gently fold in the smoked salmon, cooking just enough to heat it through (about 2 minutes). Add salt and pepper to taste.
- Add the drained pasta to the skillet, tossing to coat the pasta in the creamy salmon sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is achieved.
- Serve immediately, garnished with fresh dill and grated Parmesan cheese if desired.
Notes
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or pasta water to restore creaminess.