Imagine this: a luxurious, restaurant quality pasta dish that comes together in the time it takes to boil the water. This Creamy Smoked Salmon Pasta is exactly that; your new secret weapon for an impressive yet incredibly easy weeknight dinner. With a silky, no cook sauce featuring crème fraîche, fresh dill, and bright lemon, it feels elegant and special, but the method couldn’t be simpler. If you’re looking for a pasta recipe that delivers maximum flavor with minimal effort, you’ve just hit the jackpot.
Why You’ll Love This Recipe
- Unbelievably Fast: Ready in just 15 minutes, making it perfect for busy nights.
- No Cook Sauce: The heat from the freshly drained pasta and broccoli gently warms the sauce, preserving the delicate flavor of the smoked salmon.
- Elegant & Impressive: This dish tastes and looks gourmet, perfect for a easy date night at home or when you want to treat yourself.
- Endlessly Adaptable: Toss in capers, peas, or your favorite fresh herbs to make it your own.
Ingredients for Creamy Smoked Salmon Pasta
- 10 oz dried pasta (such as fettuccine, linguine, or penne)
- 3 cups broccoli florets (cut into small, bite-sized pieces)
- 1 cup crème fraîche (see note for substitutes)
- 2 tablespoons freshly chopped dill
- 1 lemon, zested and juiced
- 7 oz smoked salmon, chopped or torn into pieces
- Salt and freshly ground black pepper
- Optional Add-ins:
- 2 tablespoons capers, drained
- 1 cup frozen peas
Instructions for Making Creamy Smoked Salmon Pasta
1Cook the Pasta and Broccoli: Bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions.
About 3 minutes before the pasta is done cooking, add the broccoli florets (and frozen peas, if using) to the boiling water. This cooks the veggies perfectly alongside the pasta.
2The Key Pasta Water Step: Just before draining, scoop out about 1 cup of the starchy pasta water and set it aside. This “liquid gold” is the secret to a perfectly silky sauce.
Drain the pasta and broccoli and return them immediately to the hot pot, off the heat.
3Create the Effortless Sauce: To the hot pasta and broccoli, add the crème fraîche, fresh dill, lemon zest, lemon juice, and the chopped smoked salmon. If you’re using capers, add them now.
Gently toss everything together. The residual heat from the pasta will melt the crème fraîche into a creamy sauce and gently warm the salmon.
4Final Adjustments and Serve: The sauce might be thick. Add a splash of the reserved pasta water, a tablespoon at a time, and toss until the sauce is glossy and coats every strand of pasta beautifully.
Season with a generous amount of black pepper and a pinch of salt (be careful, as the smoked salmon is already salty). Taste and adjust.
Serve immediately in warm bowls for the best experience.
15 Minute Creamy Smoked Salmon Pasta
Ingredients
- 10 oz dried pasta fettuccine, linguine, etc.
- 3 cups broccoli florets
- 1 cup crème fraîche
- 2 tablespoons fresh dill chopped
- 1 lemon zested and juiced
- 7 oz smoked salmon chopped
- Salt and black pepper to taste
- 2 tablespoons capers optional
- 1 cup frozen peas optional
Instructions
- Cook pasta in a large pot of salted boiling water according to package directions.
- 3 minutes before pasta is done, add broccoli (and peas, if using) to the pot.
- Before draining, reserve 1 cup of pasta water. Drain pasta and broccoli and return to the hot pot.
- Immediately add crème fraîche, dill, lemon zest, lemon juice, and smoked salmon (and capers, if using) to the pot. Toss gently to combine.
- Add splashes of reserved pasta water until the sauce is creamy and clings to the pasta.
- Season with black pepper and salt to taste. Serve immediately.
Notes
- Crème Fraîche Substitute: An equal amount of full fat sour cream can be used in a pinch.
- Fresh Dill is Key: The flavor of fresh dill is essential to this dish. If you must use dried, use only 1 teaspoon.
- Pasta Water: Don't skip reserving the starchy pasta water! It's the key to transforming the ingredients into a smooth, restaurant quality sauce.
