Creamy Smoked Salmon Pasta with Veggies

This is a “kitchen sink” pasta, as so many of the best are. I had a delicious smoked salmon filet that needed used, and this creamy smoked salmon pasta is the result of me trying to create a pasta version of my beloved smoked salmon bagel flavors.

I started by thinking about smoked salmon with crème fraîche as the basis, and adding some minced red onion or shallots (and capers, which I was out of).

Then I wanted to add veggies, because you know…healthy. Spinach was a no-brainer and then I shredded and sautéed up some brussels sprouts (basically things that wouldn’t overpower the other flavors). I roasted some golden beets and threw those in as well.

You can use whatever you have on hand, but I’d stay away from strong flavors like peppers.

I used pappardelle because I had some leftover in a package, but would use something different next time. I’m not a huge long pasta fan myself, but linguini would work well, or for shorter pasta a gemelli or cavatappi would be great.

This was a perfect light summer pasta, paired with a crisp and mineral-y white wine.

It’s easiest if you prepare your vegetables first. I pan-caramelized my shredded brussels sprouts (cook on medium in a little olive oil with some salt and pepper for about 5 minutes).

Then add the shallots (or red onion) and cook for a couple minutes, then add the spinach to wilt. I roasted my golden beets as well.

Put the flaked salmon and cooked vegetables (and capers, if using) in a large bowl and set aside. I’d strongly recommend a filet, not the thin strips of smoked salmon you’d actually put on a bagel. You can also use regular salmon filets for this pasta, you’ll just probably need a bit more seasoning.

Boil water for the pasta, add a handful of salt, and then add the pasta. Cook until al dente, usually 5-6 minutes. Drain.

While the pasta is cooking, make your sauce. Add the creme fraiche, olive oil, lemon zest, and lemon juice to a bowl and whisk together until smooth. Add a little salt and pepper to taste.

Add the drained pasta to your big bowl of salmon and veggies. Pour the sauce on top and toss everything together. Serve immediately (though this is also amazing as warm or cold leftovers).

Et voila!

If you’re trying to figure out how to use up smoked salmon filets (or just get your hands on a great one), this pasta is the perfect easy summer meal!

Other summer pastas you’ll love:

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Yield: 4-6 servings

This delicious creamy smoked salmon pasta with veggies is a lovely adaptation of the classic smoked salmon bagel flavor combo...light and perfect for a summer meal!

Ingredients

12-16 ounces of dried pasta (see notes)
6-8 ounces of smoked salmon, flaked (I recommend filet, not thin strips)
1 medium shallot, minced (or 1/4 of a red onion)
2 handfuls of fresh spinach
6 medium brussels sprouts, minced or shredded
Other vegetables as desired (I used roasted golden beets)
Fresh-ground salt & pepper, olive oil
Optional: capers
SAUCE
1 container of creme fraiche
2 tablespoons of olive oil
Zest of 1/2 a lemon
A little bit of fresh lemon juice (a squeeze or two)

Instructions

It's easiest if you prepare your vegetables first. I pan-caramelized my shredded brussels sprouts (cook on medium in a little olive oil with some salt and pepper for about 5 minutes). Then add the shallots and cook for a couple minutes, then add the spinach to wilt. I roasted my golden beets as well.
Boil water for the pasta, add a handful of salt, and then add the pasta. Cook until al dente, usually 5-6 minutes. Drain.
While the pasta is cooking, make your sauce. Add the creme fraiche, olive oil, lemon zest, and lemon juice to a bowl and whisk together until smooth. Add a little salt and pepper to taste.
Put the flaked salmon and cooked vegetables (and capers, if using) in a large bowl and add the drained pasta. Pour the sauce on top and toss everything together. Serve immediately (though this is also amazing as warm or cold leftovers).

Notes

I used pappardelle because I had some leftover in a package, but would use something different next time. I'm not a huge long pasta fan myself, but linguini would work well, or for shorter pasta a gemelli or cavatappi would be great.
Vegetables are flexible, you can use whatever you have on hand, but I'd stay away from strong flavors like peppers. Zucchini would be good, arugula, spinach, brussels sprouts, etc.

Creamy Smoked Salmon Pasta with Veggies