Garcia's Smoked Salmon & Dill Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky pasta tossed with smoky salmon, fresh dill, and lemon zest in a light cream sauce. This italian-inspired pasta ready in about 27 minutes pairs fettuccine pasta, smoked salmon, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz fettuccine in a large pot of salted boiling water for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, finely chop 2 garlic cloves and heat 1 tbsp olive oil in a skillet over medium heat. Sauté the garlic for 1 minute until fragrant, then add 6 oz smoked salmon pieces and cook for 2 minutes to warm through without breaking.
  3. Step 3: Stir in 1/2 cup heavy cream, 1/4 cup reserved pasta water, the zest of 1 lemon, and 2 tbsp fresh dill. Simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon, then add salt and pepper to taste.

Frequently asked questions

How long does Garcia's Smoked Salmon & Dill Pasta take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garcia's Smoked Salmon & Dill Pasta?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Garcia's Smoked Salmon & Dill Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garcia's Smoked Salmon & Dill Pasta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garcia's Smoked Salmon & Dill Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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