The first cooking class I ever took was many years ago at a local Italian restaurant that we used to frequent. One of the dishes made in the class was a farfalle pasta with smoked salmon and asparagus in a cream sauce. Needless to say, it was delicious, and, since the chef provided us with the recipe, it is one I have made at home several times since. Over the years I have tweaked the recipe a bit here and there as our eating requirements changed.
The Pasta with Smoked Salmon and Asparagus recipe below is the version that we like the best and the one that I make anytime I have some leftover smoked salmon. The main change from the original recipe is that I replaced the cream sauce with a lemon mustard sauce. The sauce is lighter, a little spicier, and better complements the smoked salmon, in my opinion. We do like it best with asparagus and roasted sweet peppers, but it’s also good with young broccoli and sauteed sweet peppers.
I hope you enjoy!
Pasta with Smoked Salmon and Asparagus
A delightful pasta dish that’s quick and easy to make – vegetables, salmon, herbs, and pasta tossed in lemon mustard sauce.
*See Kitchen Notes for more information and substitutions.
- 8 ounces farfalle or fettuccine, * cooked al dente
- 2 Tbsp. extra virgin olive oil
- ½ medium onion, sliced then halved
- 1 roasted red bell pepper*, sliced into thin strips
- ½ pound asparagus*, cut into 2” pieces (be sure to snap off the woody ends)
- 4 large cloves garlic, minced
- ½ tsp. dried dill weed or 1 tsp. fresh dill weed*
- 6 to 8 ounces smoked salmon*
- ¼ tsp. salt or to taste
- generous amount of cracked pepper
- ¼ cup half & half or cream* (optional)
- 1 Tbsp. extra virgin olive oil
- ½ cup water from the pasta pot (extract from pasta pot while pasta is cooking)
- 1 Tbsp. Creole mustard
- 2 Tbsp. lemon juice* (juice from 1 lemon)
- Zest from 1 lemon* (See Kitchen Notes for using preserved lemon)
Cook the pasta according to the package. After the pasta has been boiling for at least 4 minutes or just before draining, scoop about 1 cup water from the pot. Set aside and let the pasta finish cooking.
- Using a fork or your fingers, break the smoked salmon up into bite size pieces. Set aside.
- In a large skillet* heat 2 Tbsp. olive oil over medium heat. Add the onion and asparagus. Cook, stirring occasionally for 3 minutes. Add the garlic, roasted bell pepper, and dill weed. Saute’ for another 3 minutes.
While the vegetables are cooking, in a small bowl, whisk together the ingredients for the dressing.
If the vegetables are tender prior to the pasta being ready, remove from the heat.
When the pasta is done, drain. Add the drained pasta to the vegetables along with the salt and pepper. Over low heat, using a pasta fork, add the dressing and toss pasta and vegetables to combine and coat.
- Taste. Adjust seasoning if needed.
- If the pasta looks too dry, add another ¼ cup pasta water or half & half. Toss to incorporate.
- Add the smoked salmon and gently toss to incorporate the salmon but try not to break it up too much.
Serve and enjoy!
Servings – I state that this makes 4 servings, but in reality, they are a little bigger than a FDA serving size; therefore, the two of us get a dinner and a light lunch from this recipe.
Skillet – You’ll be adding the pasta to the vegetables once it’s done so use a large enough skillet to hold all of the ingredients.
Roasted Bell Pepper – If you don’t have a roasted bell, you can use a raw sweet pepper, sliced thin, then halved.
Asparagus – Other vegetables that you can used in place of the asparagus include broccoli, young broccoli, kale or Swiss Chard.
Dill Weed – If you don’t have dill weed, I would recommend tarragon, but cut the amount in half.
Smoked Salmon – Costco has a Honey Smoked Salmon that is quite delicious. It is large enough for a meal for two with a little leftover for this pasta dish. No matter what salmon you use, it should be relatively firm and not one packaged in oil or liquid.
Lemon Juice – If you have preserved lemons, substitute the lemon juice and zest with 1 Tbsp. preserved lemon juice and ¼ preserved lemon, minced. Preserved lemons make this dish even better!
Optional dairy – If you want the sauce a little thicker and creamier, then add half & half or cream. It doesn’t change the flavor of the sauce, just the texture.
If you enjoy this pasta, here are some other pasta dishes you’ll love:
I have a friend that served us a dish very much like what you described at the cooking class you had at the restaurant. I’m going to share this recipe with her because knowing her, she will like it better with the mustard.
Thanks so much Karen! We certainly like it better with the mustard sauce. I hope your friend does as well.
This is a perfect example of a beautiful spring meal! I love asparagus so much, I could eat it every single day (I bought a bunch today to, while walking to my office because I haven’t had it for a week, an eternity for me when it’s in season!).
It’s funny, I’ve never had a cooking class… but I’d love to! Have you thought about private lessons?
Thanks Darlin! Asparagus is hard to refuse. I’m with you as to eating as much as possible when in season. No, I’ve never thought of private lessons. The classes I have taken (about 3 or 4) have all been quite small so they were all quite beneficial. The problem with the one I took at the Italian restaurant was that it was all demonstration. The kitchen was too small to have everyone cooking. I found that to be a bummer.
MJ, I like the flavor combo you put together here — lemon, mustard, and asparagus marry so well together. Add the pasta takes it over the top!
Thanks Judy! Yes, we do the love flavors as well. It’s tangy but the pasta tones it down a be and is a perfect base for the rest of the ingredients.
That lemon mustard sauce sounds so good ❤️
Thanks Taruna! It’s quite tangy and delicious!
Everything about this pasta recipe is delicious, MJ! I love the red pepper, the sauce, and of course the salmon (my absolute favorite fish). I’m needing a new sauce and can’t wait to try this! I’ve just printed the recipe! Hope you have a great weekend!!
Thanks Roz! Hope you did get a chance to try it. Please let me know how you liked it and any changes you might make. You always have such great ideas! Hope you have a wonderful weekend as well.
This sounds and looks like a fantastic spring pasta dish! I love smoked salmon and asparagus!
Thanks Amy! It is a wonderful spring dish.
Made this for supper yesterday and it was excellent! The only thing I substituted was Dijon for Creole Mustard which I did not have to hand. Preserved lemons made this dish sing. And as often as I make pasta dishes and use some of the cooking water, I never thought to combine it with the last of the sauce ingredients. That is a great technique. THANKS MJ!
YAY! So glad you enjoyed it and thanks so much for letting me know! Sometimes we have to substitute with dijon, but I always use the preserved lemons because – you’re right – they make the dish sing. 🙂 I have found adding the pasta water to the sauce incorporates it better to where it doesn’t separate. It’s like making a salad dressing. 🙂 Have a great weekend and loved our visit yesterday!
I love this MJ! And I’m sure your lightened up version will suit us better as well! Salmon, asparagus, and pasta are such a perfect spring dinner combination. I’m looking forward to trying it…
Thanks Tamara! Hope you enjoy it! We certainly do. 🙂
What a fabulous way to enjoy smoked salmon. With spring asparagus in every market this is a must make dinner recipe.
Thanks Deb! Gotta love this time of the year with all of the wonderful asparagus!
This lovely pasta dish is a full celebration of spring. Love your addition smoked salmon, bet that gives a lovely flavor profile to this whole dish. Wishing you a super week!
Thanks Bobbi! Yes, it is a really nice spring dish. Hope you have a lovely weekend!
Already love it 🙂 Definitely will try your version MJ. Thank you so much and enjoy the day !
Thank you Davorka! Hope you enjoy it. Have a great weekend!
It feels like salmon season over here too MJ! This dish looks amazing; how fun about the cooking class — funny how powerful taste/smell memories are; they seem to get seared right into our taste buds, don’t they. Those darn shifting eating requirements 😉 your ingredients sound very reasonable but also plenty of yum factor, just perfect. I’d welcome the cream here!
Thanks Kelly! I just love taste and smell memories and sometimes you find them in the most interesting places. I’ll never forget the time we stopped at a little dive in Oregon and the biscuits and gravy took me back to my mother’s kitchen. 🙂 I love the cream as well, but that’s one of the darn shifting eating requirements. 🙂
Going to do this really soon. Thanks!
Thanks Carole! Enjoy!
Oh yeah, I need a plate of that: pasta, salmon and my fave veggie at this time of the year.
Thanks Evelyne!
My oldest son Josh would absolutely love this! Whenever he visits I always pick up some smoked salmon and asparagus which are two of his favorite things. This will be something new and refreshing to try!
Thanks Jan! Hope you do get to try it and that every one loves it. 🙂
MJ, we eat a similar pasta dish (with cream sauce) often. But to make it with a lemon sauce is new to me. I love the sounds of this flavor contrast and can’t wait to give this a try. We don’t have creole mustard here, but I’m sure I can make my own. Thanks for sharing
Thanks Ron! Like you I love a good cream sauce, but it doesn’t like me, so I’m constantly finding ways to replace it. This tangy lemon mustard sauce was a wonderful substitution. Hope you enjoy!
Smoked salmon and asparagus are two of my favourites. This is a perfect spring dish for me, MJ.
Thanks Angie! Smoked salmon and asparagus is definitely hard to beat. 🙂
This has to be delicious! Love the combo of ingredients! And that dressing, woo hoo! What a great dish to try. Thanks for the recipe, MJ!
Thanks Pam! That dressing pretty tangy and just works great with this dish.
I’ve never made any pasta dishes with smoked salmon but it sounds delicious.
Thanks A_B! Yes, smoked salmon is a different ingredient for a pasta, but it works surprisingly well.
This sounds delicious! I think I may give it a whirl this week. It probably would be good with shrimp too. Thanks for another great recipe.
Thanks Anne! I’ve never made it with shrimp, but that sounds good to me.
Love pasta! And I can never get enough of it — I could live on the stuff. This is such a great way to use salmon. And asparagus. Perfect timing since Alaskan wild salmon will soon be here!
I’m with you John! If my body would allow it, I’d eat pasta everyday. 🙂 Thanks!