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Creamy Smoked Salmon Pasta

6.5 ounces linguine

1 tablespoon olive oil

1 small leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part). Rinse well and drain before using as leek can contain debris/dirt between the layers.

3 cloves garlic, minced

⅔ cup heavy cream (whipping cream)

½ teaspoon freshly ground black pepper

½ teaspoon salt

5 ounces smoked salmon, torn or cut into bite-sized pieces

1 tablespoon lemon juice

1 tablespoon lemon zest, plus more to taste for optional garnish

3 tablespoons minced fresh chives


Cook pasta per package instructions and drain, reserving ½ cup of pasta water.

While pasta is cooking, heat olive oil in a pan over medium heat.

Add leek and cook, stirring often, for about about 5 to 8 minutes or until softened.

Add garlic, stir, and cook 1 minute.

Add cream, ¼ cup of the reserved pasta water, salt, and black pepper. Bring to a simmer and cook to reduce slightly, stirring occasionally, for about 3 to 5 minutes, or until you've reached your desired consistency.

Stir in cooked pasta, tossing to combine with sauce. Stir in smoked smoked fish and cook 1 to 2 minutes until heated through. If you want things looser or thinner, you can stir in remaining ¼ cup of reserved pasta water (optional).

With heat off, stir in lemon juice and zest.

Portion the pasta into warmed plates or bowls and garnish with additional lemon zest (if desired) and chives. Serve and enjoy!

PREP TIME 10 mins COOK TIME 16 mins TOTAL TIME 26 mins


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