Smoked Salmon Pasta

An easy to make pasta dish filled with smoked salmon and asparagus. This smoked salmon pasta is delicious comfort food perfect for any day of the week.

Whip this pasta dish together in just 20 minutes!

Easy and delicious

This pasta dish is so easy to make and it's one of those dishes that you probably already have all the ingredients for making!

When you need something delicious for dinner but don't have a lot of time, but want something that will make you think you've been spoiled a bit, this is the dish for you!

I've used a few time saving tips to get this meal on the table lickity split!

• Boil your pasta in the same water you blanched your asparagus - fewer dishes and no waiting for another pot to boil!
• Start on your sauce the last few minutes while the pasta is cooking. As soon as the pasta is done, drain and add straight to the sauce.

Smoked salmon pasta is perfect for a quick easy dinner that will leave you feeling totally satisfied.

Key ingredients

• Pasta - almost any type of pasta will work
• Smoked Salmon - use canned smoked salmon or refrigerated smoked salmon. You could also use leftover salmon from dinner that's not smoked. It will be just as delicious.
  • I use my home smoked and canned kokanee, which is a freshwater, landlocked salmon.
• Asparagus - you could also use frozen peas or broccoli
• Heavy Cream
• Lemon - a bit of lemon zest adds so much flavor
• Parsley - fresh parsley or fresh dill adds wonderful freshness. Dried can also be used.

Step by step directions

• Bring a pot of salted water to a boil. Blanch asparagus by submerging for 1-2 minutes. Remove and place in ice water.
• Cut asparagus into 2 inch pieces.

• Use same water to cook pasta according to package directions. Drain, saving ½ cup of pasta water.
• In a saucepan, heat cream over a medium low heat. Bring just to a simmer, stirring often.
• Turn heat to low and stir in drained pasta. Mix so pasta is well coated. If needed add a few tablespoons of reserved pasta water.
• Add smoked salmon and blanched asparagus. Heat through.

• Remove from heat and add fresh parsley and lemon zest.
• Serve immediately.

Recipe tips

• After cooking the asparagus, you may need to skim out any small pieces of asparagus left in the water.
• The cream will thicken slightly as it simmers. Stir often to avoid scorching.
• When you add the pasta, it will absorb much of the cream. Add a bit of the pasta water if most of the sauce gets absorbed.
• Toss lightly when adding fish and asparagus so you don't break up the pieces.
• Taste sauce before adding salt. If your smoked salmon is salty, you might not need any additional salt.

Variations and substitutions

This recipe is a starter recipe for smoked salmon pasta. It's perfect the way it's written, but allows for many variations and substitutions.

• Use any type of salmon - smoked salmon chunks, thin slices of smoked salmon or leftover salmon. This dish works well with salmon that isn't smoked too.
• Canned tuna can be used in place of the pasta. Drain well before using!
• Instead of asparagus, use peas or broccoli.
• Lighten it up a bit by using ½ cup of heavy cream and ½ cup of pasta water.
• Sprinkle with a bit of parmesan cheese before serving.

Frequently asked questions

Serving suggestions

This smoked salmon pasta can be a meal all in one or you can add any of the following side dishes to round out your meal.

• Caesar salad
• Tomato salad
• Breadsticks
• Cheddar biscuits

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my pasta recipes!