Smoked Salmon Linguine
Savory smoked salmon tossed with creamy sauce and linguine, perfect for a quick weeknight dinner or a special occasion.
Ingredients
Main Ingredients
- 200 g linguine pasta Substitute with gluten-free pasta if needed.
- 200 g smoked salmon, sliced into bite-size strips Cold-smoked or hot-smoked both work.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream Can be swapped for crème fraîche or half-and-half.
- 1 tablespoon lemon juice Fresh preferred.
- to taste Salt and freshly ground black pepper Remember smoked salmon already has salt.
- for garnish Chopped fresh dill or parsley
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/4 cup pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and lemon juice. Reduce heat to medium-low and simmer for 2–3 minutes, stirring, until the sauce thickens slightly.
- Add the smoked salmon to the skillet and gently toss to warm through. Keep the pieces intact; they should stay tender.
- Season the sauce with salt and pepper to taste. Remember smoked salmon has salt already, so taste before adding much salt.
- Add the drained linguine to the skillet and toss to coat. If the sauce feels too thick, loosen it with small amounts of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with chopped dill or parsley and an extra squeeze of lemon if you like.
Notes
Store leftovers in an airtight container for up to 2–3 days. Cream-based pasta does not freeze well — if you must freeze, remove the salmon and freeze the sauce and pasta separately.