SMOKED SALMON SPAGHETTI
This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!
Smoked salmon adds such an indulgent feel to this pasta and the richness is balanced nicely with the lemon in the sauce. It’s especially delicious with a nice glass of Sauvignon Blanc!
If you’re not a fan of salmon, smoked chicken would be a delicious alternative.
SMOKED SALMON SPAGHETTI
This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!
Ingredients
SALAD
- 120 g baby rocket (4.2oz)
- 1/2 telegraph cucumber
- 1 large avocado
DRESSING
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp wholegrain mustard
- 1/2 tsp sugar
SPAGHETTI
- 200 g dried spaghetti (7oz)
- 200 g cold smoked salmon (7oz)
- 2 large courgettes
- 2 cloves garlic
- 2 1/2 Tbsp olive oil, divided
- 1 Tbsp lemon zest
- 1 tsp dried oregano
- 3/4 cup finely grated parmesan, divided (90g)
- 1/3 cup fresh basil
- 1/4 cup cream (60ml)
- 3 Tbsp lemon juice
Instructions
PREPARE SALAD
Place rocket in a large salad bowl. Slice cucumber and dice avocado. Combine with rocket.
PREPARE DRESSING
Combine all dressing ingredients in a small jar, season with a little salt and pepper and shake to combine.
COOK SPAGHETTI
Bring a large pot of water to the boil and add spaghetti. Boil for 10 minutes, until pasta is al dente.
While spaghetti is cooking, roughly chop salmon. Spiralise, julienne or grate courgette. Crush garlic. Heat 1/2 tablespoon olive oil in a large frying pan and add courgette, garlic, lemon zest and oregano. Sauté for a couple of minutes. Add salmon and cook for a further 2 minutes.
Reserve 1/2 cup pasta water, then drain spaghetti. Add spaghetti to the frying pan together with 1/2 cup parmesan, basil, cream, lemon juice, 3 tablespoons pasta water and remaining 2 tablespoons olive oil. Toss with tongs to combine and season to taste with salt and cracked pepper (you can be generous with the pepper). Add more pasta water if needed.
SERVE
Serve spaghetti topped with remaining parmesan and a side of salad drizzled with dressing.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free spaghetti.
BUDGET TIP: Swap smoked salmon for tinned salmon (smoked flavour would be good).
STORING AND REHEATING: Store pasta separate from salad and dressing. Reheat pasta in the microwave and dress salad just before serving.
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3 Comments
This was yummy. My husband is not a salmon eater but I didn’t have any problems with him eating it and declaring it delicious. Five stars from us.
Hi Josie
We are not salmon eaters, what would you suggest I could use as a replacement in this meal? Would smoked chicken also work?
Thankyou! Loving your recipes, as always!
Hi Lauren,
Sorry, I should have added those suggestions to the post! Smoked chicken would be a great option – I think that would be the best alternative to salmon. Otherwise bacon or chorizo would work well too.
Hope you enjoy the meal! x