Smoked Salmon Lemon Dill Pasta

• 8 oz linguine
• 4 oz smoked salmon, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable stock
• 2 tbsp unsalted butter
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, optional

Steps

1. 1 Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. 3 Pour in heavy cream and stock, stirring to combine. Let simmer for 3 minutes.
4. 4 Add lemon zest, lemon juice, and dill to the skillet, stirring well.
5. 5 Toss the cooked linguine into the sauce, adding reserved pasta water as needed to reach desired consistency.
6. 6 Fold in the smoked salmon gently, just until heated through.
7. 7 Season with salt and pepper to taste. Sprinkle with red pepper flakes if desired.

Equipment

• Large pot
• Skillet
• Tongs
• Grater (for zesting lemon)

Variations

• Add peas or asparagus for extra veggies.
• Substitute capers for a classic salmon pasta flavor.

Substitutions

• If you're out of heavy cream, use half-and-half or milk for a lighter sauce.
• Use vegan butter and a plant-based cream substitute for a vegan version.

Pairings

• A crisp Chardonnay complements the lemon and dill.
• Sparkling water with lemon slices for a refreshing non-alcoholic option.

Nutrition

Tips

• For a richer sauce, use full-fat ingredients.
• Feel free to use a mix of fresh and dried dill if that's what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore sauciness.

Freezing: This dish does not freeze well due to the delicate texture of the smoked salmon.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad drizzled with vinaigrette.

FAQ