This pasta is in a bowl, like in spring or summer. It’s light and lemony that balances the flavors. The lemon passes through creaminess, the salmon brings a bit of smoky depth, and the pine nuts add just the right crunch.
Smoked salmon pasta
I fell in love with the ease of cooking made with smoked salmon. The big boost in flavors that salmon adds to your meal is great, but most of all, it only has minimal cooking time.
The sauce comes together in minutes with simple ingredients, a cream splash, lots of lemon juice and crust, and a fair amount of Parmesan that tie it all together. Throw the pasta, sprinkle it over the butter pine nuts, and finally fold a silky ribbon of smoked salmon.
This meal was quickly gathered for lunch on the weekend. Despite the fact that pasta is not one of his favorite foods, my husband really enjoyed this. My son and I loved it too. This recipe is a clear keeper.
Salmon pasta
Salmon and I have not always had a great relationship, but over the past decade or so I have come to love this fish. There is an almost endless way to prepare it, and I have not been able to get enough of it lately.
The spicy, sweet, slightly tangy glass-covered salmon and broccoli have been a family favorite for a long time. One fun, simple sauce is a flavor booster with fresh broccoli, serving the double duty as a marinade of fish.
This brown sugar salmon cooks your salmon in just a few minutes using an air fryer.
For dressing with baby greens, fresh herbs, glass noodles, avocado, crispy cabbage and carrots, pickled broccoli and chili lime, this Asian salmon salad is a shortpper. This is a very exciting salad. Ask your friends and family. I’ve been talking about it for months
Smoked Salmon Recipe
For more information on how to enjoy smoked salmon, try this smoked salmon dip (inspired by one of our favorite local restaurants) and these smoked salmon scrambled eggs as well.
And when the weather breaks, smoked salmon chowder calls my name. Filled with hints of carrots, onions, celery, garlic, wine and bacon. If you’re enjoying smoked salmon, you’ll love this chowder.
Serving: 4
Bring a glass of water (at least 4 quarts) to a boil and add plenty of salt with 1 tablespoon of salt. Cook the pasta according to the orientation of the package, drain it, and reserve a cup of pasta water.
Turn the pine nuts brown while the water is heated. Place in a single layer in a large frying pan over medium heat. Stir occasionally, until it is fragrant and lightly browned. Remove the pine nuts from the pot and set aside.
In the frying pan used for pine nuts, heat the oil over medium heat. Add the garlic and onions and cook until the onions are soft and the pan has a larger aroma. Add the wine and stir. Slightly reduce the wine, then add cream, lemon juice and lemon peel. Cook this for 1-2 minutes and until slightly reduced. (If the pasta has not been cooked yet, remove the pan from the heat until it is ready.)
Add the cooked pasta to the frying pan and toss it to coat well. If it’s too dry, add one or two reserved pasta water. Add smoked salmon, pine nuts, parsley and another tablespoon of lemon zest. Throw it again and remove it from the heat. Season with pepper and add lemon wedge to the side.
calorie: 464kcal ・ carbohydrates: 49g ・ protein: 17g ・ fat: twenty oneg ・ Saturated fat: 5g ・ Polyunsaturated fat: 5g ・ January Saturated Fat: 9g ・ cholesterol: 27mg ・ sodium: 491mg ・ potassium: 345mg ・ fiber: 3g ・ sugar: 5g ・ Vitamin A: 261iu ・ Vitamin C: 8mg ・ calcium: 46mg ・ iron: 2mg
{Originally published 8/12/12 – Recipe notes and photos have been updated 8/25/25}
The recipe simply adapts very gently from the recipe, thanks
(TagStoTRASSLATE) Pasta (T) Salmon
