Creamy pasta with smoked salmon and lemon, very easy and quick to make. I love recipes with smoked salmon, whether it’s a smoked salmon mousse, a cold pasta with zucchini and salmon or simple zucchini rolls with robiola and salmon. I can never say no to smoked salmon! A few days ago I found it on sale at the supermarket, so I decided to buy more than one pack: with one I made pasta with smoked salmon and cherry tomatoes, then I also prepared some avocado toast with smoked salmon and rustic bread and finally a omelette roll with salmon and arugula. With the last pack I made one of my son’s favorite first courses: pasta with salmon, cream and lemon. For this tasty dish I thought of using a fresh pasta shape in particular trofie, whose texture I adore, but you can choose the shape you prefer, like busiate or maccheroni, or even classic dried pasta.
But now let’s go to the kitchen and discover how to make pasta with smoked salmon, cream and lemon. Before we start, remember that if you want to stay updated on new recipes you can follow my Facebook page Facebook and my profile Instagram. Don’t forget: if you try it, let me know!
Take a look:
- Difficulty: Very easy
- Cost: Medium
- Portions: 3-4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with smoked salmon and lemon
- 18 oz fresh pasta (or about 10.5 oz (300 g) dried)
- 7 oz smoked salmon
- 3/4 + 1 cup (tbsp) cooking cream (about 200 ml)
- 3.5 oz onion (about 1 medium onion (100 g))
- to taste extra virgin olive oil
- 2 tbsp white wine
- 1 lemon (organic, juice and zest)
- to taste parsley
Tools
- Pot
- Skillet
Preparation of smoked salmon, cream and lemon pasta
To make pasta with smoked salmon, cream and lemon, peel and finely chop the onion, sauté it in a good glug of olive oil and let it soften. Add the smoked salmon cut into small pieces and
deglaze with the white wine. Once the wine has evaporated, add the lemon juice and zest and let it evaporate a little more.
Remove the pan from the heat and stir in the cream, add another grating of lemon, chop the parsley and set it aside. Lift the pasta while still al dente with a slotted spoon and pour it over the sauce, previously loosened with some of the pasta cooking water.
Toss, adding cooking water as needed, finish with a sprinkle of parsley and mix. Let the sauce thicken until you obtain a creamy pasta and plate: serve immediately.
Storage notes and tips
Prepare only the amount of pasta you intend to eat; the sauce can be made in advance and stored in the fridge for up to 24 hours in an airtight container.
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