Smoked Salmon Pasta

5 from 1 vote

This elegant Smoked Salmon Pasta is made with a bright lemon cream sauce and crisp tender fresh asparagus. A fancy 20-minute weeknight dinner that comes together effortlessly with no salmon cooking required!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: people

Calories: 745kcal

Author: Tania

Ingredients

½ pound pappardelle pasta or your favorite pasta
1 tablespoon unsalted butter
2 cups chopped asparagus tough end trimmed
2 tablespoons capers drained
2 tablespoon finely chopped fresh chives plus garnish
1 tablespoon finely chopped fresh Italian parsley plus garnish
Fresh dill for garnish
8 ounces smoked salmon

Creamy lemon sauce:

3 tablespoons unsalted butter
3 cloves fresh garlic minced
Zest of 1 lemon - plus more for garnish
1 ½ cup heavy cream plus more to taste, do not use milk or half-and-half
A squeeze of fresh lemon juice to taste
⅓ cup freshly grated parmesan plus garnish
Salt and pepper to taste

Instructions

Cook the pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and rinse through cold water to stop the cooking process.
Sauté asparagus: Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the chopped asparagus and sauté for 3-4 minutes until bright green and just crisp tender. Season lightly with salt and pepper. Remove from the pan and set aside.
Aromatics for the sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic, capers, and lemon zest and sauté for about 1 minute until fragrant.
Add cream and cheese: Pour in the heavy cream over low heat. Let it gently simmer for 2-3 minutes, stirring occasionally. Add a squeeze of fresh lemon juice to taste until smooth.
Finish sauce: Stir in the grated parmesan cheese until incorporated. It will thicken as it simmers. Season with salt and pepper to taste. If it feels too thick, add a splash of reserved pasta water to loosen it up.
Return pasta and add herbs: Add the cooked pasta into the sauce and gently toss until well coated, adding more pasta water as needed to create a silky consistency. Add 2 tablespoons finely chopped chives and 1 tablespoon parsley, and give it another quick toss to combine.
Add salmon and asparagus: Gently fold in the smoked salmon (torn into bite-sized pieces if needed) and the cooked asparagus. Stir just until combined and warmed through, don’t overcook the salmon.
Finish and serve: Serve immediately with extra parmesan, fresh herbs (chives, dill, parsley), and lemon zest on top.

Video

Notes

Smoked salmon: I add it towards the end to gently heat it up, but if you want to cook it longer, just add it earlier.
Prevent sauce curdling: Use heavy cream only, milk or half-and-half will curdle when combined with lemon juice. Add the lemon juice gradually over low heat at the very end to keep the sauce cohesive.
Don’t overcook the asparagus: Sauté for only 3-4 minutes until bright green and crisp-tender. It will continue to soften from residual heat.
Freshly grated parmesan is recommended. Pre-shredded varieties contain preservatives that can result in a gritty sauce.
Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days.
Reheating: Warm gently over low heat on the stovetop. Add a splash of cream or water to restore the silky consistency of the sauce.
Freezing is not recommended. Cream-based sauces often break or change texture significantly once thawed.

Substitutions and Variations

Protein: Swap smoked salmon for a seared and flaked fresh salmon fillet.
Pasta: Spaghetti, fettuccine, rotini, farfalle, or rigatoni.
Vegetables: Peas, spinach, zucchini, broccolini, yellow squash, or cherry tomatoes.
Capers: Swap with chopped green olives for a similar briny profile.
Heat: Add a pinch of cayenne or red pepper flakes for a spicy kick.
Do not use dried herbs; fresh are best for this recipe.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition