Can I use fresh salmon instead of smoked salmon?

Yes, but you will need to cook it first. Bake or pan-sear the salmon, flake it into pieces, and fold it into the sauce at the end the same way you would with smoked salmon. The flavor will be milder and less salty, so you may want to adjust your seasoning.

How do I store leftover smoked salmon pasta?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce. Avoid microwaving on high as it can dry out the salmon.

Can I make smoked salmon pasta without cream?

Absolutely. Use olive oil, pasta water, parmesan, and lemon juice to create a lighter emulsified sauce. It will be less rich but still very flavorful. Capers and smoked salmon carry a lot of the taste on their own.

What can I serve with smoked salmon pasta?

A simple green salad with lemon vinaigrette works well. Crusty bread is great for mopping up the sauce. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc pairs nicely with the lemon and salmon flavors.

Smoked Salmon Pasta with Lemon Cream Sauce (Ready in 20 Minutes)

Name: Smoked Salmon Pasta with Lemon Cream Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pappardelle pasta; 1 bunch fresh asparagus, trimmed and chopped; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 2 tablespoons capers, drained; Zest of 1 lemon; 1 cup heavy cream; 3/4 cup freshly grated parmesan cheese, plus more for serving; 1 tablespoon fresh lemon juice; 8 oz smoked salmon, torn into bite-sized pieces; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh parsley, chopped; Fresh dill, for garnish; Salt and black pepper, to taste; Reserved pasta water, as needed

Description

This smoked salmon pasta feels restaurant-worthy but comes together in under 20 minutes with a silky lemon cream sauce, crisp asparagus, capers, parmesan, and fresh herbs.

Ingredients

Scale

12 oz pappardelle pasta
1 bunch fresh asparagus, trimmed and chopped
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 tablespoons capers, drained
Zest of 1 lemon
1 cup heavy cream
3/4 cup freshly grated parmesan cheese, plus more for serving
1 tablespoon fresh lemon juice
8 oz smoked salmon, torn into bite-sized pieces
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
Fresh dill, for garnish
Salt and black pepper, to taste
Reserved pasta water, as needed

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Instructions

Bring a large pot of salted water to a boil.
Cook the pappardelle until just al dente.
Reserve 1 cup of pasta water before draining.
Rinse the pasta under cold water to stop the cooking.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped asparagus and cook for 3 to 4 minutes until bright green and just tender.
Season with salt and pepper, then set aside.
In the same skillet, melt the remaining butter over medium-low heat.
Add the garlic, capers, and lemon zest.
Cook for about 1 minute until fragrant.
Pour in the heavy cream and let it simmer gently for 2 to 3 minutes.
Add the lemon juice and stir well.
Stir in the grated parmesan until the sauce thickens slightly.
Add a splash of reserved pasta water if the sauce gets too thick.
Add the cooked pasta to the skillet and toss until coated in the sauce.
Fold in the chives and parsley.
Gently add the smoked salmon and cooked asparagus.
Stir just enough to warm everything through without cooking the salmon.
Serve right away with extra parmesan, fresh dill, and more lemon zest on top.

Notes

Use heavy cream for the silkiest sauce and season at the end because smoked salmon and capers are already salty.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 745
Sugar: 5g
Sodium: 980mg
Fat: 42g
Saturated Fat: 23g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 32g
Cholesterol: 125mg