Linguine with lemon and smoked salmon

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20 min


2 to 3 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g pkg linguine or fettuccine pasta
  • 1 lemon
  • 250 g asparagus , or sugar snap peas
  • 125 g sliced smoked salmon
  • 1 tbsp olive oil
  • 1 large garlic clove , minced
  • 284-mL can chicken broth , undiluted
  • 1 1/2 tsp capers
  • 1/2 cup chopped parsley
  • 1/4 cup 35% cream , optional


  • Bring a large pot of salted water to a boil over high heat. Stir in pasta. Cook, uncovered, until al dente, about 10 minutes.
  • Meanwhile, finely grate 1/2 teaspoon (2 mL) peel from lemon and squeeze 1-1/2 teaspoon (7 mL) juice. Snap off woody ends of asparagus and discard. Slice asparagus into bite-size pieces. Slice salmon into long strips. Heat oil and garlic in a large saucepan set over medium heat for 1 minute. Stir in broth and capers. Lower heat so broth just simmers while pasta cooks.
  • When pasta is almost cooked, stir asparagus into broth and cook for 3 minutes. Stir in peel and juice. Toss with hot drained pasta. Stir in salmon and parsley. Taste. For extra tang, stir in more juice, or for a smooth finish, stir in whipping cream. Grind black pepper over top.

Nutrition (per serving)

  • Calories
  • 388,
  • Protein
  • 19.1 g,
  • Carbohydrates
  • 60.7 g,
  • Fat
  • 7.8 g,
  • Fibre
  • 4.6 g,
  • Sodium
  • 1104 mg.

Rich in heart-healthy omega-3 fatty acids, luscious salmon pairs up with tart lemon in this sophisticated pasta.

Fresh-salmon linguine

Prepare pasta without smoked salmon. Meanwhile, cut a 3/4-pound (375-g) salmon fillet into 2 to 3 pieces. Blend 2 tablespoons (30 mL) olive oil with 1/4 teaspoon (1 mL) each of dried dillweed, salt and freshly ground black pepper. Spread over top of salmon. Bake, uncovered, in a preheated 450F (230C) oven for 10 minutes. Place a piece of salmon on each serving of linguine.