I love this recipe because it’s unbelievably quick without compromising on taste. The combination of smoked salmon and dill gives a restaurant-quality feel, while the lemon adds brightness and balance. I can make it with simple ingredients I often have at home, and it’s easy to customize depending on what’s in my fridge. It’s also an excellent way to add greens like broccoli or peas, making it both nourishing and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 g (5 cups) Dried pasta, Any type 300 g (3 cups) Broccoli, See notes
For the sauce: 250 g (1.0 cups) Crème fraîche, See notes 15 g (2 tbsp) Dill, See notes 1 (2) Lemon, Zest and juice 200 g (1.5 cups) Smoked salmon Salt and pepper
Optional extras: 2 tbsp Capers, See notes 100 g (0.5 cups) Petit pois, See notes
Directions
I start by adding the pasta to a large pan of boiling salted water and cook it according to the packet instructions, usually about 10 minutes.
Three minutes before the pasta is done, I add in the broccoli so it cooks just until tender.
Once the pasta and broccoli are ready, I drain them and return everything to the hot pan.
I add the crème fraîche, dill, lemon zest and juice, smoked salmon, and a little salt and pepper. Then I stir everything together while the residual heat warms the sauce.
If I want a looser texture, I add a splash of the reserved pasta water until it reaches the consistency I like.
Servings and Timing
This recipe makes enough for 4 people and takes about 10 minutes in total — a true quick meal that’s ideal for busy evenings.
Variations
I sometimes switch up the broccoli for asparagus or green beans for a seasonal twist. Using half-fat crème fraîche keeps it light, but full-fat gives a richer texture if I want something more indulgent. Fresh dill is my favorite, but frozen works great in a pinch. If I’m craving a little extra zing, I toss in capers or add petit pois when cooking the broccoli for more color and sweetness.
Storage/Reheating
I like to store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it on the stove over low heat with a splash of water or extra crème fraîche to keep it creamy. I avoid microwaving for too long since smoked salmon can overcook quickly.
FAQs
How can I make this pasta even lighter?
I often use half-fat crème fraîche and add extra lemon juice for brightness, which keeps it creamy without being heavy.
Can I use another type of pasta?
Yes, I’ve used penne, fusilli, and even spaghetti — any pasta shape works well here.
What if I don’t have fresh dill?
Frozen dill works beautifully, and if I only have dried, I use about 1 teaspoon instead.
Can I replace crème fraîche with something else?
Greek yogurt or sour cream can be used, but I find crème fraîche gives the smoothest, most balanced flavor.
How do I keep the sauce from becoming too thick?
Adding a little of the reserved pasta water helps loosen the sauce and make it silky.
Is this dish good served cold?
Yes, it’s lovely as a cold pasta salad the next day, especially with a squeeze of fresh lemon.
Can I make this ahead of time?
I prefer making it fresh, but I can prep the ingredients ahead so the dish comes together in minutes.
What’s the best smoked salmon to use?
I like a high-quality cold-smoked salmon for its delicate flavor, but hot-smoked works too for a heartier texture.
Can I add cheese to this pasta?
A sprinkle of grated Parmesan or pecorino adds a nice touch, though it’s not traditional.
How can I make this dish gluten-free?
I simply use gluten-free pasta — the rest of the ingredients are naturally gluten-free.
Conclusion
This Smoked Salmon Pasta is the ultimate 10-minute meal — quick, creamy, and full of fresh, zesty flavors. I love how easily it comes together with minimal ingredients, yet it feels so special every time I make it. Whether I’m cooking for a busy weekday dinner or a relaxed weekend lunch, it’s a simple dish that always delivers comfort and satisfaction.
