Pasta al Salmone
This Pasta al Salmone is creamy, smoky, cozy, and still a little lighter than the classic version. I make it here for my Italian husband, and it is hands-down one of his favorite meals. I lighten it up with light cream and swap in protein pasta, so it still feels special but fits better into a balanced dinner.
This is one of those dishes that feels especially nice for date night, holidays at home, or a simple weekend dinner when I want something that feels a little extra without a ton of work. Pasta al salmone affumicato has that restaurant-style feel, but it comes together fast and uses really simple ingredients.
This recipe was inspired by my Air Fryer Cajun Chicken, and it pairs really well with my Keto Brussel Sprout.
Recipe Summary
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 5
- 🧄 Flavor Profile: Creamy, smoky, savory
- 🍚 Best Served With: A simple veggie side or light salad
- 🧊 Make Ahead?: This dish is best served fresh
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Why You’ll Love This Recipe
- It feels fancy, but it is actually very easy to make.
- The smoked salmon adds a ton of flavor fast, so I do not need a long ingredient list.
- Protein pasta makes it more filling and boosts the protein without changing the cozy feel.
- It is a lighter take on a classic Italian-style pasta dish.
- It works for weeknights, but still feels nice enough for company.
Ingredients
Recipe Tips
- Save a splash of pasta water before draining. It helps loosen the sauce if it gets too thick once the pasta is mixed in.
- Use a good smoked salmon here since it is one of the main flavors in the whole dish. I like chopping it into small pieces so I get some in every bite without needing a lot.
- Salt the pasta water, but season the sauce carefully. Smoked salmon already brings some saltiness, so I always taste at the end before adding more.
Pasta al Salmone
Ingredients
- 16 ounces Protein Fettuccine or other protein pasta of your choice
- 6 ounces smoked salmon cut into small dice
- 2 shallots peeled and minced
- 1 cup light cream
- 1 teaspoons olive oil
- salt and pepper
Instructions
- Step 1: Cook pasta until al dente. Meanwhile, in a skillet, add olive oil and the shallots and sauté gently for a minute or so, until the shallot softens.
- Step 2: Add the heavy cream. Let the heavy cream reduce until it has reached a sauce-like consistency that will coat a spoon. Taste and adjust for seasoning.
- Step 3: Add the smoked salmon and allow to cook for 5 minutes.
- Step 4: When the pasta is cooked, transfer it to the pan with the salmon and sauce. Raise the heat and toss everything together over a lively flame until the pasta and sauce are well mixed and the sauce coats the pasta nicely.
Notes
- Use a good smoked salmon here since it is one of the main flavors in the whole dish. I like chopping it into small pieces so I get some in every bite without needing a lot.
- Salt the pasta water, but season the sauce carefully. Smoked salmon already brings some saltiness, so I always taste at the end before adding more.
- Save a splash of pasta water before draining. It helps loosen the sauce if it gets too thick once the pasta is mixed in.
Storage Directions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. Because of the salmon and cream, I do not like to push it longer than that.
- Freezer: I do not really recommend freezing this one. Cream sauces can split after thawing, and the texture of the salmon changes too much.
- Reheat: Reheat gently in a skillet over low heat or in the microwave in short bursts. Add a splash of milk or light cream to help bring the sauce back together.
- Make Ahead: You can chop the shallots and salmon ahead of time, and even make the sauce a little early. I think the pasta itself is best cooked fresh right before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving Suggestions
- Serve this with a crisp veggie side like Sauteed Cabbage and Onions to balance out the creamy sauce. The lighter, savory veggies keep the whole plate feeling filling but not too heavy.
- A fresh salad works really well here, especially something like Collard Greens Salad. It adds crunch and freshness, which is really nice next to the soft pasta and silky sauce.
- For a simple starter, I like doing Crispy Cauliflower Bites before dinner. They keep the meal fun and flavorful without piling on a lot of extra heaviness.
- If I want to lean into the seafood theme, I would pair it with Salmon Sushi Cups for a small appetizer. That combo feels a little special, but still light enough for a balanced meal.
- For dessert, something small and cold like Frozen Chocolate Dipped Strawberries is a great finish. It keeps dinner feeling complete without turning it into a super rich meal.
Recipe FAQs
Not really. Smoked salmon gives it a savory, smoky flavor more than an overly fishy one, especially once it is mellowed into the cream sauce.
I always use smoked salmon for this recipe. It blends right into the sauce and gives you that classic pasta al salmone flavor without needing a lot of extra ingredients. If you would like you can use fresh Salmon but you would need to cook it in the sauce longer.
Yes, absolutely. Fettuccine works great, but penne, linguine, or spaghetti all work too. I like protein pasta here for a more filling, lighter-balanced meal.
