SALMON CARBANARA

PASTA

with Gerard & Dominique Seafoods Wild Sockeye Smoked Salmon

Recipe
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Smoked salmon pasta sounds really fancy, but the truth is, it's the easiest and fastest pasta we've ever made. It comes together in just under 30 minutes making it the perfect dish to whip up on a weeknight, but still good enough to impress your family. If you aren't necessarily a fan of smoked salmon our Garlic Butter Shrimp recipe would be just as amazing in this pasta!

4 Servings

Ingredients list:
  • 2 x 8 oz packages of Nuovo Linguini Pasta
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 c. white wine
  • 3/4 c. heavy cream
  • ½ oz Lemon Juice
  • Kosher salt
  • Freshly ground black pepper
  • 8 oz Gerard & Dominique Seafoods Wild Sockeye Smoked Salmon - Lox, cut into bite size pieces
  • 1/4 c. capers, drained
  • 2 tbsp. freshly chopped dill, plus more for garnish
  • 4 slices of crispy Oberweis bacon prepared as you like

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add wine and cook until almost completely reduced, 5 minutes. Add heavy cream and lemon juice and cook until thickened, another 5 minutes. Season with salt and pepper.
  3. Add salmon, capers, and dill and cook until salmon is warmed through, 2 minutes, then toss sauce and pasta together. Add ¼ cup pasta water if sauce is too thick. Garnish one piece of bacon crumbled on each serving and with more dill to serve.