Description
A quick and creamy smoked salmon pasta made with crème fraîche, lemon, and dill — ready in just 10 minutes for a light yet indulgent meal.
Ingredients
300 g (5 cups) dried pasta, any type
300 g (3 cups) broccoli, cut into florets
250 g (1 cup) crème fraîche
15 g (2 tbsp) fresh dill, chopped
1–2 lemons, zest and juice
200 g (1.5 cups) smoked salmon, sliced
Salt and pepper, to taste
Optional: 2 tbsp capers
Optional: 100 g (0.5 cups) petit pois (peas)
Instructions
- Bring a large pan of salted water to a boil and cook the pasta according to the package instructions (about 10 minutes).
- Three minutes before the pasta is done, add the broccoli to the pan and cook until just tender.
- Drain the pasta and broccoli, reserving a little of the cooking water, and return them to the hot pan.
- Add the crème fraîche, dill, lemon zest and juice, smoked salmon, salt, and pepper.
- Stir well until everything is combined and warmed through by the residual heat.
- If desired, add a splash of the reserved pasta water to loosen the sauce to your preferred consistency.
- Serve immediately, garnished with extra dill or a squeeze of lemon if desired.
Notes
Use any pasta shape — penne, fusilli, or spaghetti all work well.
Half-fat crème fraîche makes it lighter, while full-fat gives a richer texture.
Replace broccoli with asparagus or green beans for a seasonal twist.
Frozen dill can replace fresh; if using dried dill, use about 1 teaspoon.
Store leftovers in the fridge up to 2 days; reheat gently with a splash of water or crème fraîche.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
