Smoked Salmon and Asparagus Pasta with Creamy Lemon Sauce

A creamy hot smoked salmon and asparagus pasta flavoured with lemon and dill — ready in about 20 minutes, making it an ideal low‑prep dish for busy weeknights.

The sauce uses crème fraîche instead of double cream for a lighter, lower‑calorie finish that still feels indulgent.

✔️ Why should you try it?

• Quick and easy pasta
• Low preparation time
• Creamy, comforting sauce
• Bright lemon and dill flavours
• Flexible — easy to adapt to what you have

🛒 Ingredients

• Hot smoked salmon – 2 fillets, flaked into large chunks (honey roast or your preferred flavour).
• Asparagus – use both stalks and spears; trim woody ends.
• Pasta – rigatoni or another short shape such as penne (about 250g for 3 servings).
• Peas – frozen, about 100g.
• Garlic – 2 cloves, peeled and finely chopped (add more if you like).
• Lemon – juice of 1 lemon to lift the sauce.
• Crème fraîche – 250g, full fat or lower‑fat works.
• Grana Padano – 25g finely grated (or Parmesan).
• Dill – 2 tbsp chopped (parsley is an easy swap).
• Olive oil, salt and black pepper – to taste (hot smoked salmon is saltier, so season lightly).

🔪 Instructions

The full recipe card with exact quantities and timings is below.

1. Bring a large pan of salted water to a boil. Cook the asparagus for 2 minutes, then use a slotted spoon to transfer the spears to a chopping board to cool slightly.
2. Return the water to the boil and cook the pasta according to the package directions.
3. While the pasta cooks, heat 1 tablespoon olive oil in a frying pan over medium heat. Add the chopped garlic and cook for 2–3 minutes until fragrant.
4. Add the crème fraîche, frozen peas, lemon juice, grated Grana Padano, chopped dill, and a small pinch of salt and pepper. Simmer for 3–4 minutes to warm through and meld the flavours.
5. Slice the asparagus stalks into small pieces, keeping the spears whole for serving.
6. Stir the chopped stalks and flaked hot smoked salmon into the sauce until combined.
7. Drain the pasta, reserving about 1 cup of the cooking water. Add the pasta to the sauce and loosen with reserved cooking water as needed until the sauce is glossy and coats the pasta.
8. Serve topped with the reserved asparagus spears, extra chopped dill and a final grating of Grana Padano.

💭 Top tip

Hot smoked salmon is naturally salty, so reduce added salt when seasoning the dish.

🍴 Serving suggestions

Serve as is with a crisp white wine for adults. To stretch the meal, add a simple green salad and some crusty bread or focaccia on the side.

📖 Variations

• Add pitted olives or capers for briny depth.
• Sprinkle toasted pine nuts for crunch.
• Stir in 100g baby spinach for extra greens.
• Swap the salmon flavour to lemon pepper or chilli for a different twist.
• Add a teaspoon of lemon zest for a brighter citrus note.

🥡 Storage

Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in the microwave or on the stove. Hot smoked salmon reheats well compared with cold‑smoked varieties.

The pasta can be frozen for up to 3 months; defrost in the fridge before reheating.

❓ FAQs

😋Related recipes

More easy pasta ideas to try:

• Halloumi Pasta with Chorizo
• Salmon and Prawn Pasta
• Creamy Sweet Potato Pasta
• Creamy Chorizo and Prawn Pasta
• Baked Feta Pasta with Tomatoes and Courgettes
• Creamy Paprika Chicken Pasta
• BBQ Chicken Pasta
• Penne alla Vodka

Recipe