Smoked salmon Italian pasta salad

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
salmon pasta salad

One of the main things that I love about this recipe is that ingredients are very basic and you can pull together a delicious meal really quickly. It’s not heavy, unlike many creamy types of pasta out there.

The recipe is very versatile and you can experiment with the amount of cream you add to your pasta. Leave out nuts if you don’t like them or add more vegetables and cheese. If you can’t find smoked salmon, use smoked sturgeon and trout.

The only essentials for this recipe are fish, garlic, lemon and pasta. Everything else is totally customizable.

Smoked salmon Italian pasta salad

Smoked salmon and pasta are a heavenly combination. You can use any pasta type you like, everything goes really well together. Make this in 40 minutes and enjoy a dream dinner with your family and friends. My children love this recipe for the taste and I'm happy they get omega-3 and fibre.

Course Lunch & dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 310 kcal


  • 8 oz pasta (I use spaghetti)
  • 5 ml salt
  • 50 ml pine nuts
  • 30 ml olive oil
  • 60 ml shallots, chopped
  • 2 cloves garlic, minced
  • 60 ml dry white wine (you can use chicken broth or lemon juice instead)
  • 60 ml cream
  • 15 ml lemon juice
  • 30 ml lemon zest divided into 15 ml and 15 ml
  • 30 ml fresh parsley
  • 4 oz smokes salmon, sliced
  • 5 ml black pepper


  1. Place pasta into a pan and bring it to boil. Add 10 ml of salt for 4 quarts of water. Cook according to instructions on the package.

  2. While the pasta is cooking, toast the nuts. Put them in a big skillet, heat over medium heat for 5 minutes. The nuts should be very fragrant and turn their color to gold. Remove them from the pan and set aside.

  3. When the water is boiling, add the pasta and cook as your package says. Pasta should be a little firm. When the pasta is cooked, reserve 30 ml of liquid. Drain the rest and set the pasta aside.

  4. While paste is cooking, you can prepare the sauce. Take a big skillet and heat oil over medium heat. Add garlic and shallots, cook for 2 minutes, add white wine, lemon zest and 15 ml lemon juice. Increase heat to high, boil the sauce until it thickens.

  5. If you like creamy sauces more, you should add cream and cook for 2 minutes. The sauce and pasta should be done at the same time. If your pasta gets cooked faster, drain the liquid and remove it from the heat.

  6. Add pasta, liquid, salmon, zest and parsley. Assemble the salad. You can serve it warm, but I usually eat this cold. Season with black pepper. You can meal prep the salad and keep it in a fridge for 3 days in an airtight container. Change the spices to suit your preferences.


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