This delicious Nigella-inspired smoked salmon pasta is a quick, creamy, and elegant dish perfect for weeknight dinners or casual lunches. Made with tender spaghetti, smoky salmon, and zesty lemon, it’s a simple recipe that uses pantry staples like pasta, cream, and garlic. Flexible and easy to customize, it’s ready in under 30 minutes!
Ingredients Needed:
- 225g spaghetti
- Salt
- 35g pine nuts
- 2 tbsp extra virgin olive oil
- 50g chopped shallots or onions
- 2 cloves garlic, minced
- 80ml dry white wine (substitute with reserved pasta water + 1 tbsp lemon juice if preferred)
- 60ml cream
- 1 tbsp lemon juice
- 2 tbsp lemon zest, divided
- 2 tbsp chopped fresh parsley or dill
- 115g smoked salmon, cut into bite-sized pieces
- Freshly ground black pepper
How To Make Smoked Salmon Pasta Recipe?
- Boil pasta water: Fill a large pot with 4 quarts (4 liters) of salted water (2 tbsp salt) and bring to a boil.
- Toast the pine nuts: Place the pine nuts in a single layer in a dry skillet over medium heat. Stir occasionally until golden and fragrant, then set aside.
- Cook the pasta: Add the spaghetti to the boiling water and cook uncovered for 8-10 minutes or until al dente, per the package instructions—reserve 1 cup of the pasta cooking water before draining.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat. Sauté shallots and garlic for 2 minutes, then add white wine (or pasta water with lemon juice), 1 tbsp lemon zest, and lemon juice. Increase the heat to medium-high and let it boil down by half. If desired, add cream and simmer for 1 minute.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir to coat, adding reserved pasta water if needed to loosen the sauce.
- Add remaining ingredients: Fold in smoked salmon, toasted pine nuts, fresh parsley or dill, and the remaining lemon zest. Mix gently to combine.
- Season and serve: Sprinkle with freshly ground black pepper, serve immediately, and enjoy!
Recipe Tips:
- Use high-quality smoked salmon: The flavor of smoked salmon is the star of this dish, so choose a high-quality, fresh-smoked variety for the best taste. Avoid overly salty or overly processed options.
- Don’t skip toasting the pine nuts: Toasting brings out their nutty flavor and adds a delicious crunch. Watch them closely while toasting, as they can burn quickly.
- Reserve the pasta water: This starchy water helps create a silky sauce. Add it gradually to adjust the sauce’s consistency and ensure it coats the pasta perfectly.
- Add the smoked salmon at the end: Heat can make smoked salmon dry and overly salty. Fold it in at the very end to keep it tender and flavorful.
- Balance the flavors with fresh lemon zest: The lemon zest adds a fresh, citrusy punch that brightens up the dish. Use a fine grater and be careful not to include the bitter white pith.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the pasta to room temperature first. Then, store it in an airtight container in the fridge for up to 3 days.
- Reheat: Warm on low heat with some water or cream, stirring often.
Nutrition Facts:
- Calories: 427 kcal
- Total Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 963mg
- Potassium: 299mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 14g
Try More Nigella Lawson Recipes:
Nigella Smoked Salmon Pasta Recipe
Description
This delicious Nigella-inspired smoked salmon pasta is a quick, creamy, and elegant dish perfect for weeknight dinners or casual lunches. Made with tender spaghetti, smoky salmon, and zesty lemon, it’s a simple recipe that uses pantry staples like pasta, cream, and garlic. Flexible and easy to customize, it’s ready in under 30 minutes!
Ingredients
Instructions
- Boil pasta water: Fill a large pot with 4 quarts (4 liters) of salted water (2 tbsp salt) and bring to a boil.
- Toast the pine nuts: Place the pine nuts in a single layer in a dry skillet over medium heat. Stir occasionally until golden and fragrant, then set aside.
- Cook the pasta: Add the spaghetti to the boiling water and cook uncovered for 8-10 minutes or until al dente, per the package instructions—reserve 1 cup of the pasta cooking water before draining.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat. Sauté shallots and garlic for 2 minutes, then add white wine (or pasta water with lemon juice), 1 tbsp lemon zest, and lemon juice. Increase the heat to medium-high and let it boil down by half. If desired, add cream and simmer for 1 minute.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir to coat, adding reserved pasta water if needed to loosen the sauce.
- Add remaining ingredients: Fold in smoked salmon, toasted pine nuts, fresh parsley or dill, and the remaining lemon zest. Mix gently to combine.
- Season and serve: Sprinkle with freshly ground black pepper, serve immediately, and enjoy!
Notes
- Use high-quality smoked salmon: The flavor of smoked salmon is the star of this dish, so choose a high-quality, fresh-smoked variety for the best taste. Avoid overly salty or overly processed options.
- Don’t skip toasting the pine nuts: Toasting brings out their nutty flavor and adds a delicious crunch. Watch them closely while toasting, as they can burn quickly.
- Reserve the pasta water: This starchy water helps create a silky sauce. Add it gradually to adjust the sauce’s consistency and ensure it coats the pasta perfectly.
- Add the smoked salmon at the end: Heat can make smoked salmon dry and overly salty. Fold it in at the very end to keep it tender and flavorful.
- Balance the flavors with fresh lemon zest: The lemon zest adds a fresh, citrusy punch that brightens up the dish. Use a fine grater and be careful not to include the bitter white pith.
Nigella Smoked Salmon Pasta Recipe