Smoked Salmon Pasta with Capers and Dill
450kcal
Ingredients
For the Pasta
- 8 oz pasta Choose your favorite type; spaghetti or fettuccine work beautifully.
For the Sauce
- 2 tablespoons olive oil A splash of healthy fat to start the flavor journey.
- 2 cloves garlic minced; infuses the dish with aromatic warmth.
- 4 oz smoked salmon sliced into strips; brings a smoky richness.
- 2 tablespoons capers drained; add a perfect tang.
- 1/4 cup fresh dill chopped, plus extra for garnish; enhances the dish.
- 1/2 cup heavy cream creates a luscious, creamy texture.
- 1 tablespoon lemon juice adds brightness and balances richness.
- salt and pepper to taste; essential for flavor enhancement.
For Serving
- grated Parmesan cheese for serving, optional; elevates the dish further.
Method
How to Make Smoked Salmon Pasta with Capers and Dill
- In a large pot, bring salted water to a rolling boil.
- Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the smoked salmon and capers, cooking for another 1–2 minutes until everything is heated through.
- Pour in the heavy cream and lemon juice, stirring to combine. Add the chopped dill and season with salt and pepper. Let simmer for about 2–3 minutes.
- Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy sauce.
- Spoon the pasta into bowls, garnishing with extra fresh dill and grated Parmesan cheese if desired.
Nutrition
Serving1servingCalories450kcalCarbohydrates45gProtein20gFat22gSaturated Fat10gPolyunsaturated Fat3gMonounsaturated Fat8gCholesterol70mgSodium500mgPotassium300mgFiber2gSugar2gVitamin A400IUVitamin C5mgCalcium80mgIron2mg
Notes
Store leftovers in an airtight container for up to 3 days. Keep the pasta and sauce separate to maintain texture.