Smoked Salmon Pasta
This creamy smoked salmon pasta recipe is ready in less than 25 minutes and the perfect marriage of impressive yet easy to make. Tender flakes of smoked salmon add something special to tendrils of pasta, fresh herbs, and a silky pan sauce.
Ingredients
- 8 ounces pasta any shape
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 2-3 cloves garlic minced
- 1/2 cup low-sodium chicken or veggie broth
- 1/2 cup dry white wine can substitute more broth
- juice from 1/2 a lemon
- 1/4 cup heavy cream
- 4-6 ounces smoked salmon torn or chopped into small pieces
- kosher salt and black pepper
- fresh dill and/or parsley for serving
Instructions
- Boil a large pot of water and add a generous pinch of salt. Cook pasta just to al dente, according to package directions.8 ounces pasta
- While the pasta cooks, start the sauce by adding butter and oil to a large skillet set over medium-high heat.3 Tablespoons butter, 1 Tablespoon olive oil
- When butter is melted, add garlic and cook for 30-60 seconds, just until fragrant.2-3 cloves garlic
- Add broth, wine, and lemon juice to the pan. Cook until the sauce is visibly reduced, about 4 minutes.1/2 cup low-sodium chicken or veggie broth, 1/2 cup dry white wine, juice from 1/2 a lemon
- Stir in the cream and let the sauce cook for 1-2 minute mores, until the cream is warmed through and bubbled into a smooth sauce together with the other liquids.1/4 cup heavy cream
- Remove pan from the heat, stir in the salmon pieces, and season to taste with salt and pepper. (The amount you like can vary considerably, but I usually start with 1/2 teaspoon salt and 1/8 teaspoon pepper.)4-6 ounces smoked salmon , kosher salt and black pepper
- Drain the pasta and add it to the skillet, stirring gently to coat with the sauce. Sprinkle with fresh dill and/or parsley, chopped, if you like. Serve right away and enjoy.fresh dill and/or parsley
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Notes
- Smoked Salmon vs. Lox: The terms are often used interchangeably but the method is different. Choose smoked salmon for this recipe: it's smoked as well as cured (lox is exclusively salt cured) resulting in a firmer texture and less salty finish. Products labeled "Nova Lox" are a hybrid and work well here. Confusing, I know.
- Optional Add-Ins: For an extra touch, try adding 1-2 tablespoons of capers, drained. They add a salty, briny flavor that really stands out. You can usually find capers in a small jar in the condiment aisle of the grocery store, near jarred olives and pickles and things. Sun-dried tomatoes are also fun.
- Storage: This pasta is best right away, but leftovers will keep in the fridge in any airtight container for 3 to 4 days. Reheat in the microwave or on the stove using medium-low heat. Do not freeze.
Nutrition Estimate
Calories: 449 kcal, Carbohydrates: 44 g, Protein: 16 g, Fat: 20 g, Saturated Fat: 10 g, Cholesterol: 53 mg, Sodium: 428 mg, Potassium: 259 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 518 IU, Vitamin C: 1 mg, Calcium: 34 mg, Iron: 1 mg