Sometimes, the simplest dishes are the most satisfying. This fettuccine with salmon and lemon brings freshness and creaminess to the table in just 30 minutes. The smooth, smoky flavor of salmon pairs perfectly with zesty lemon and a rich cream sauce. Quick and refined, it’s ideal for a midweek dinner or an elegant lunch.
Why You’ll Love This Recipe
It comes together quickly with a handful of ingredients. The lemon-cream combo brings brightness and balance. Smoked salmon adds depth to the sauce. It’s an easy and comforting family meal, perfect for busy nights.
Recipe Origins
Inspired by modern Italian cuisine, this recipe blends pasta and cheese with Nordic touches like smoked salmon. The addition of lemon and dill evokes both Mediterranean and Scandinavian flavor traditions.
Ingredients
2 slices smoked salmon
2 organic lemons
⅓ cup thick fresh cream
½ cup grated Gruyère cheese
1 tablespoon olive oil
1 sprig fresh dill
Salt
Black pepper
Ground nutmeg
Instructions
1- Zest and juice the lemons. In a saucepan, heat the cream with the lemon zest and juice. After 2 minutes, stir in the grated Gruyère and mix until melted. Season with salt, pepper, and a pinch of nutmeg.
2- Cook the fettuccine according to package instructions. Drain, reserving 2 tablespoons of the cooking water. Return the pasta to the pot with the olive oil and reserved water.
3- Pour the lemon cream over the pasta and stir to coat. Slice the smoked salmon into thin strips and add just before serving, along with chopped dill. Adjust seasoning and offer extra cheese on the side.
Nutrition Information
Calories: 510
Fat: 28g
Carbohydrates: 42g
Protein: 22g
Sodium: 580 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 15 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
This dish is best enjoyed fresh, but can be stored in the fridge for up to 24 hours. Reheat gently in a skillet with a splash of cream or water to keep the pasta from drying out.
Serving Suggestions
Serve with lemon-dressed arugula or baby greens. For drinks, go with sparkling water with lemon or a chilled glass of Apremont from Savoie.
Common Mistakes
Too acidic cream: balance the lemon quantity
Poorly melted cheese: add gradually and stir constantly
Overcooked salmon: add it off heat
Sticky pasta: don’t skip the reserved cooking water
Recipe Variations
With parmesan: swap Gruyère for grated Parmesan
Burrata twist: top with creamy burrata before serving
No cream: use Greek yogurt or fromage blanc instead
Frequently Asked Questions
Can I use tagliatelle or spaghetti?
Yes, any long pasta works well in this recipe.
Do I need to cook the salmon?
No, smoked salmon is ready to eat. It warms up gently with the hot pasta.
Can I make the sauce ahead of time?
Yes, keep it chilled and reheat gently before tossing with the pasta.