Introduction
Sometimes, the simplest recipes are the most satisfying. This smoked salmon lemon fettuccine combines freshness, creaminess, and character in a dish ready in just 30 minutes. The smoky flavor of salmon pairs perfectly with the brightness of lemon, all brought together by a creamy, nutmeg-kissed sauce. It’s the perfect elegant yet quick dinner for any weeknight.
Why You’ll Love This Recipe
It’s quick and requires only a few ingredients. The lemon-cream blend brings a fresh and zesty touch. Smoked salmon gives the dish depth and flavor. It’s family-friendly, satisfying, and ideal when you’re short on time.
Recipe Origins
This recipe is inspired by modern Italian cuisine, blending traditional pasta and cheese with Nordic elements like smoked salmon. The lemon and dill also nod to Mediterranean and Scandinavian culinary traditions.
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 served fresh but can be stored in the refrigerator for up to 24 hours. Reheat gently in a skillet with a splash of cream or water to prevent the pasta from drying out.
Serving Suggestions
Serve with arugula tossed in lemon vinaigrette or baby greens. For drinks, try a chilled Apremont from Savoie or sparkling lemon water.
Common Mistakes
Too acidic: balance the lemon quantity carefully
Cheese not melting: add it gradually to hot cream
Overcooked salmon: add it at the very end
Sticky pasta: always reserve some cooking water
Recipe Variations
With parmesan: swap Swiss cheese for grated Parmesan
Burrata twist: top with creamy burrata before serving
Dairy-light: replace cream with Greek yogurt or fromage blanc
Frequently Asked Questions
Can I use tagliatelle or spaghetti?
Yes, any long pasta works well.
Do I need to cook the salmon?
No, smoked salmon is ready to eat and warms gently with the pasta.
Can I make the sauce ahead?
Yes, keep it refrigerated and reheat slowly before using.
Ingredients
- 2 slices smoked salmon
- 2 organic lemons
- ⅓ cup crème fraîche
- ½ cup grated Swiss cheese
- 1 tablespoon olive oil
- 1 sprig fresh dill
- Salt
- Black pepper
- Ground nutmeg
- 10 oz fettuccine
Instructions
1- Zest and juice the lemons. Heat the crème fraîche in a small saucepan with the zest and juice. After 2 minutes, stir in the grated cheese and mix until melted. Season with salt, pepper, and a pinch of nutmeg.
2- Cook the fettuccine according to package instructions. Reserve 2 tablespoons of cooking water before draining. Return the pasta to the pot with olive oil and the reserved water.
3- Pour the lemon cream sauce over the pasta and toss well to coat. Slice the smoked salmon into thin strips. Add the salmon and chopped dill just before serving. Adjust seasoning and serve with extra grated cheese on the side.
