This Smoked Salmon Pasta recipe is your new favourite 10 minute meal. Light, fresh and ready in super speed.
This meal is everything I want in a midweek dinner; ready in 10 minutes flat and no brain power required. Win! 🙌🏼
If you’re trying to eat a little less meat, like we are, this Smoked Salmon Pasta recipe a really easy way to bring a portion of fish into your diet.
For anyone a little nervous about cooking fish, this is ideal as no cooking required. Smoked salmon also freezes well so I keep a pack in the freezer ready to whip out for this.
You’ll love this Smoked Salmon Pasta recipe because:
✅ Ready in just 10 minutes
✅ A really easy way to include fish in your meals
✅ Leftovers make a great packed lunch
FAQs about the Smoked Salmon Pasta
Do I need to cook the sauce?
Nope. Just put your pasta and broccoli back into the hot saucepan after they are drained.
Add the sauce ingredients in there and the heat of the pasta/pan will warm the sauce through.
Do I have to use fresh dill?
You know I’m never big on saying you HAVE to use something as I think the best cooking is adaptable.. BUT!
Dill is one of the only herbs where I think fresh is much better. If you can get it, it kind of makes this dish. Some supermarkets sell it frozen too and I like to keep a bag in the freezer for this.
Otherwise, mint works here too. Dried would be okay, but just okay. I wouldn’t recommend dried though as they don’t have time to cook and soften. If they are all you have, better than nothing though! Just use 1 tsp if using dried.
More pasta recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Smoked Salmon Pasta Recipe
- 300 g Dried pasta
- 300 g Broccoli See Note 1.
For the sauce
- 250 g Creme fraiche See Note 2.
- 15 g Dill See Note 3.
- 1 Lemon Zest and juice
- 200 g Smoked Salmon
- Salt and pepper
- 2 tbsp Capers See Note 4.
- 100 g Petit pois See Note 5.
- Add the pasta to a pan of boiling salted water and cook according to the pack instructions (normally about 10 minutes).
- 3 minutes before the pasta has finished cooking, add in the broccoli.
- Drain the cooked pasta and broccoli and put back into the hot saucepan.
- Add all of the sauce ingredients to the pasta in the hot pan and stir through. (The heat of the pasta will warm the sauce.)
I like using Tenderstem Broccoli but regular is fine too. Cut into small pieces. Note 2 - Creme Fraiche
I tend to use the half fat Creme Fraiche as I can't tell the difference and it's a lighter option. Either is fine. Note 3 - Dill
Dill is one of the only herbs where I think fresh is much better. If you can get it, it kind of makes this dish. Some supermarkets sell it frozen too and I like to keep a bag in the freezer for this. Otherwise, mint works here too. Dried would be okay, but just okay. I wouldn't recommend dried though as they don't have time to cook and soften. If they are all you have, better than nothing though! Just use 1 tsp if using dried. Note 4 - Capers
If you have any capers in the fridge or cupboard, they add an extra ZING to this dish and take it up a notch. Note 5 - Peas or Petit Pois
Just add these when you add the broccoli to the pasta water if you fancy some extra vegetables.