Linguine with Smoked Salmon in Cream Sauce

Omit the salt when cooking the pasta if you are using the smoked salmon in this rich dish. The smoked salmon adds all the saltiness you need.

3 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
Rate me!

Linguine with Smoked Salmon in Cream Sauce
ounces packaged dried linguine, fettuccine, or spaghetti
ounces thinly sliced smoked salmon (lox-style) or cooked fresh salmon
green onions, thinly sliced (1/4 cup)
clove garlic, minced
tablespoon margarine or butter
cup whipping cream
tablespoon snipped fresh dill or 1 teaspoon dried dillweed
teaspoon pepper
tablespoons grated Parmesan cheese
Fresh dill sprigs (optional)
  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, cut the salmon into thin bite-size strips; set aside.
  3. For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, snipped or dried dill, lemon peel, and pepper. Bring to boiling; reduce heat. Cook, uncovered, at a gentle boil about 5 minutes or until the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.
  4. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs. Makes 4 main-dish servings.
Nutrition Facts (Linguine with Smoked Salmon in Cream Sauce)
    Per serving:
  • 523 kcal cal.,
  • 29 g fat
  • (15 g sat. fat,
  • 94 mg chol.,
  • 450 mg sodium,
  • 48 g carb.,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: