This smoked salmon pasta comes together in just 20 minutes – perfect for a quick yet luxurious weeknight dinner. Rich, flavourful, and deceptively easy!
The original recipe is one of David's, that I've added some green vegetables to for some extra nutrition and colour! Smoked salmon adds an instant touch of luxury without extra cooking, making it an ideal dish for busy weeknights, or an elegant lunch, with minimal-effort and maximum-flavour dish.
Tips
- Toasted pine nuts - heat a frying pan over a medium heat and toast the pine nuts in a single layer for 1 to 2 minutes, tossing frequently to get light colour on both sides.
- Smoked salmon – you might find different flavours of marinated smoked salmon in the supermarket or fishmongers – I sometimes buy lemon and pepper. Use smoked salmon trimmings for a budget-friendly option.
- This quick and easy smoked salmon pasta recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
It's best served fresh, but leftovers can be kept in the fridge for 1 to 2 days and eaten cold or at room temperature.
Yes - poach or pan-fry fresh salmon and flake it in, though smoked salmon provides more depth with no cooking required.
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the smoky richness perfectly.
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HOW TO MAKE THIS QUICK AND EASY SMOKED SALMON PASTA
Ingredients
- 150g short pasta (fusilli, penne, farfalle, rigatoni)
- cooking salt
- 100g asparagus tips, ends removed and cut into thirds
- 75g green beans, trimmed and halved
- 75g mangetout or sugar snap peas, halved diagonally
- 1.5 tbsp extra virgin olive oil
- 1.5 tbsp lemon juice
- freshly ground black pepper, plus extra to garnish
- 2 tbsp toasted pine nuts (see Tips)
- 200g smoked salmon, cut into 1.5cm strips (see Tips)
- 10g parmesan, grated, to garnish
Instructions
- Cook the pasta in boiling salted water according to pack instructions. Add the vegetables for the last 3 minutes of pasta cooking time.
- Drain the pasta and vegetables in a colander and return them to the pan. Add the oil and lemon juice and season with freshly ground black pepper. Stir to mix well.
- Share the pasta and vegetables between 2 bowls, scatter the pine nuts over both bowls, top with slices of salmon and garnish with the grated parmesan and more black pepper.
Serving Suggestions
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Quick and Easy Smoked Salmon Pasta
Ingredients
- 150 g (2.5 cups) short pasta (fusilli, penne, farfalle, rigatoni)
- cooking salt
- 100 g (3.5 oz) asparagus tips ends removed and cut into thirds
- 75 g (2.6 oz) green beans trimmed and halved
- 75 g (2.6 oz) mangetout or sugar snap peas halved diagonally
- 1.5 tbsp extra virgin olive oil
- 1.5 tbsp lemon juice
- freshly ground black pepper plus extra to garnish
- 2 tbsp toasted pine nuts (see Tips)
- 200 g (0.4 lb) smoked salmon cut into 1.5cm strips (see Tips)
- 10 g (0.4 oz) parmesan grated, to garnish
Instructions
- Cook the pasta in boiling salted water according to pack instructions. Add the vegetables for the last 3 minutes of pasta cooking time.
- Drain the pasta and vegetables in a colander and return them to the pan. Add the oil and lemon juice and season with freshly ground black pepper. Stir to mix well.
- Share the pasta and vegetables between 2 bowls, scatter the pine nuts over both bowls, top with slices of salmon and garnish with the grated parmesan and more black pepper.
Notes
- Toasted pine nuts - heat a frying pan over a medium heat and toast the pine nuts in a single layer for 1 to 2 minutes, tossing frequently to get light colour on both sides.
- Smoked salmon – you might find different flavours of marinated smoked salmon in the supermarket or fishmongers – I sometimes buy lemon and pepper. Use smoked salmon trimmings for a budget-friendly option.
- This quick and easy smoked salmon pasta recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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