Description
This easy smoked salmon pasta combines tender pasta tossed in a creamy, flavorful sauce made with garlic, white wine, chicken broth, and dill, topped with delicate smoked salmon. Ready in just 20 minutes, it’s a perfect quick yet elegant meal for two.
Ingredients
Scale
Pasta
- 4 ounces uncooked pasta
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried dill (or fresh dill)
- 1/4 cup heavy/whipping cream
- 3.5 ounces smoked salmon, torn into small pieces
- Salt & pepper to taste
To Serve (Optional)
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package directions. While the water is coming to a boil, begin preparing the sauce.
- Sauté Garlic: Heat olive oil and butter in a skillet over medium-high heat. Once the butter is melted and hot, add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Make Sauce Base: Pour in the chicken broth, dry white wine, lemon juice, and dill. Let the mixture simmer gently, stirring occasionally until reduced by half, approximately 4 to 5 minutes, intensifying the flavors.
- Add Cream: Stir in the heavy cream and allow it to cook for 1-2 minutes to blend and thicken the sauce slightly.
- Add Smoked Salmon: Remove the skillet from heat and fold in the torn smoked salmon. The residual heat will warm and slightly cook the salmon, changing its texture while keeping it tender. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Drain the cooked pasta thoroughly and toss it in the skillet with the sauce until well coated.
- Serve: Plate the pasta and garnish with freshly grated parmesan cheese and chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Be careful not to overcook the pasta—al dente is best.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Fresh dill can be used instead of dried for a brighter taste.
- For a dairy-free version, use coconut cream or a plant-based cream alternative and omit parmesan cheese.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid toughening the salmon.
