Creamy Salmon and Dill Pasta

Creamy salmon and dill pasta

I don’t know if this is a common problem, but have you ever noticed packets of smoked salmon often go unopened despite your best intentions? I find this happens to me a lot, and there’s only so many oat cakes and blinis one can stomach before it all gets a bit passé. Well here’s another option: smoked salmon pasta. I first tried this out when cooking for S. and her dad while he was visiting and it worked out pretty well. Guys, this is a really easy one to impress the ladies as the salmon gives it an air of refinement, and it’s sophisticated enough that they’ll think you’ve been slaving over a hot stove for a while. But—if you plan it properly the cooking time is only about ten minutes. The key to this dish is using really fresh lemons and dill, and good quality pasta.

Dig in!

Salmon and Dill Pasta - Recipe Card


5 thoughts on “Creamy Salmon and Dill Pasta

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  2. Your pasta looks lovely. Somehow after a chef wrote disapprovingly about butterfly shaped pasta, i’ve got a block against it. he said that the pasta would never cook right because it’d bee too hard in the centre when the “flaps” were cooked. well, let’s see.I love salmon and dill. A little bit of capers would be fun too!

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