spiralizing recipes - smoked salmon pasta with lemon & dill

smoked salmon pasta with lemon & dill

This delicious pasta works as the centerpiece for a Sunday brunch or as a light supper with a side salad and a nice glass of the white wine used in the sauce.



2 servings

Prep time

25 minutes




1282 mg

Dietary fiber

12.6 g

Total fat

32.1 g

Total carbs

111.1 g


36.0 g


  • 4 cups zucchini or yellow squash noodles, udon cut

  • 1 4-oz. package smoked salmon, cut in strips

  • ½ cup dry white wine

  • ¼ cup fresh dill, chopped

  • 1 small red onion, minced

  • 3 Tbsp. olive oil

  • ½ cup and half

  • 1 8-oz package frozen peas, thawed and drained

  • 1 lemon, cut in wedges


  • Blanche noodles, drain and place in a large bowl.
  • In a large skillet, heat the oil and sauté the onion until it is soft and translucent.
  • Add the white wine to the skillet, reduce heat, and simmer until it is reduced in volume and beginning to thicken.
  • Add the peas and then the half and half, stirring gently.
  • Simmer for 3 more minutes, then add the salmon and dill.
  • Heat through and stir until the sauce has thickened a little more.
  • Pour the sauce over the pasta in the serving bowl and toss to blend.
  • Serve immediately, garnished with lemon wedges.
  • Note: This dish can be made with canned or leftover poached salmon if you prefer.

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