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Salmon Pasta Recipe (Pasta al Salmone)
4 from 3 votes

Salmon Pasta Recipe (Pasta al Salmone)

This delicious Salmon Pasta Recipe of linguine tossed in a rich sauce of cream, garlic, smoked salmon, and dill, comes together in no time.

Prep Time
10 mins
Cook Time
20 mins
Servings: 4
Calories: 884 kcal
Course: Main Course
Cuisine: Italian, Italian-American Fussion

Ingredients

  • 2 tablespoons olive oil
  • 1 shallot peeled small diced
  • 2 garlic finely minced
  • 2 tablespoons capers
  • 2 tablespoons capers brine
  • 1/3 cup white wine dry
  • 2 cups heavy whipping cream
  • 8 ounces smoked salmon cut into ½” chunks
  • 1 tablespoon dill finely minced, fresh
  • lemon about 1 to ½ tablespoons, juice of ½ lemon
  • 1 pound linguine fresh or dry
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Start my preparing the shallot, garlic, and dill.
  2. Cut the smoked salmon into ½” chunks. Set them aside.
  3. Add the olive oil to a medium to large-sized sauce pot over low to medium heat.
  4. Stir in the shallots, gently season with salt to draw out moisture, and cook them for 3 to 4 minutes or just until they start to turn brown.
  5. Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
  6. Add the capers with some of the brine they are in along with the white wine.
  7. Cook the wine over medium heat until it is au sec, or almost gone. About 2 tablespoons of liquid should remain.
  8. Pour in the cream and cook it while occasionally stirring until it becomes very thick.
  9. The cream sauce should easily coat the back of a spoon. If you run your finger through the center of the back of the spoon and the top part of the cream does not dribble into where you ran your finger, then you are at the perfect consistency.
  10. Stir in salt, pepper, salmon, fresh dill, and lemon juice, and keep the sauce warm over low heat.
  11. Add your pasta to a large pot of boiling salted water and cook it according to its instructions or until al dente.
  12. Drain the pasta and fold it into the cream sauce with salmon until it is completely coated.
  13. Serve with an optional garnish of minced fresh parsley.

Notes

  • Make-Ahead: This is meant to be eaten as soon as it is finished being made.
  • How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
  • How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 3 to 4 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
  • If you are using dry herbs, add them to the pan when you pour in the cream. You start with dry herbs to help reconstitute them, and you finish dishes with fresh herbs.
  • Al dente means to the tooth, which translates to firm but not crunchy.

Nutrition Information

Calories 884kcal (44%) Carbohydrates 68g (23%) Protein 27g (54%) Fat 55g (85%) Saturated Fat 29g (145%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Cholesterol 230mg (77%) Sodium 619mg (26%) Potassium 459mg (10%) Fiber 0.4g (2%) Sugar 4g (8%) Vitamin A 1866IU (37%) Vitamin C 2mg (2%) Calcium 110mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 884

% Daily Value*

Calories 884kcal 44%
Carbohydrates 68g 23%
Protein 27g 54%
Fat 55g 85%
Saturated Fat 29g 145%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Cholesterol 230mg 77%
Sodium 619mg 26%
Potassium 459mg 10%
Fiber 0.4g 2%
Sugar 4g 8%
Vitamin A 1866IU 37%
Vitamin C 2mg 2%
Calcium 110mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.