Description
This Smoked Salmon Pasta is a creamy, flavorful dish combining tender pappardelle pasta with sautéed asparagus, capers, and smoked salmon. The sauce features garlic, lemon zest, heavy cream, and parmesan cheese, resulting in a rich and silky pasta perfect for a quick yet impressive meal in just 20 minutes.
Ingredients
Pasta
- ½ pound pappardelle pasta (or your favorite pasta)
Vegetables and Herbs
- 2 cups chopped asparagus (tough end trimmed)
- 2 tablespoons capers (drained)
- 2 tablespoons finely chopped fresh chives (plus garnish)
- 1 tablespoon finely chopped fresh Italian parsley (plus garnish)
- Fresh dill (for garnish)
- Zest of 1 lemon - plus more for garnish
- 3 cloves fresh garlic (minced)
Dairy and Protein
- 1 tablespoon unsalted butter
- 3 tablespoons unsalted butter
- 8 ounces smoked salmon
- 1 ½ cups heavy cream (plus more to taste, do not use milk or half-and-half)
- ⅓ cup freshly grated parmesan (plus garnish)
Additional
- A squeeze of fresh lemon juice (to taste)
- 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: 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, being careful not to overcook the salmon.
- Finish and serve: Serve immediately with extra parmesan, fresh herbs (chives, dill, parsley), and lemon zest on top.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a smooth, silky texture.
- Do not overcook the smoked salmon to maintain its delicate texture.
- Use heavy cream for richness; avoid milk or half-and-half to prevent curdling.
- Fresh lemon zest and juice brighten the sauce with a fresh, tangy flavor.
- Garnish with extra herbs and parmesan for presentation and added flavor.
