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Salmon Pasta


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Pre-sliced smoked salmon is a convenient source of high-quality protein, omega-3s and other essential nutrients that can elevate the taste of so many things. This quick pasta dish is a great example. A splash of cream lends a touch of richness while keeping this dish on the light side, and toasted pine nuts, lemon juice, and herbs add dimension. Green peas or asparagus tips would also be welcome. While smoked salmon is high in sodium, a little goes a long way. Do taste before seasoning; you probably won’t need extra salt. Serves 3-4. – Susan Puckett

Ingredients

  • 8 ounces angel hair or other thin pasta

  • Salt

  • 2 tablespoons extra-virgin olive oil

  • 1/3 cup chopped shallots or onions

  • 2 cloves garlic, minced

  • 1/3 cup dry white wine or reserved pasta cooking water

  • 1 tablespoon lemon juice

  • 2 tablespoons grated lemon zest, divided

  • 1/4 cup heavy or light cream (more or less, to taste)

  • ¼ cup pine nuts, lightly toasted in a dry skillet over medium heat

  • 2 tablespoons chopped fresh dill

  • 4 ounces smoked salmon, cut into bite-sized pieces

  • Black pepper

Instructions

  1. Bring a large pot of water to a boil over high heat with 2 tablespoons of salt.

  2. Once the water is boiling, add the pasta to the pot. Cook, uncovered, until al dente, according to package instructions, about 3 to 5 minutes for angel hair pasta. When done, remove 1 cup of the pasta liquid and set aside. Then drain in a colander.

  3. Meanwhile, heat the olive oil in a large skillet on medium heat. Add the shallots and garlic and cook and stir until tender but not for 2 minutes, then add the wine, (or 1/3 cup of the pasta water), lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let the liquid reduce by half.

  4. Add the cream and let it boil a minute longer. Add the cooked and drained pasta and toss to coat the noodles. If it seems dry, add a little of the reserved pasta cooking liquid. Then add the smoked salmon, toasted pine nuts, dill, and the remaining lemon zest. Season with freshly ground black pepper.


 
 
 

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