Entree: United States – Pacific Northwest (Washington) – Smoked Salmon Pasta

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 12 oz (340 g) dried fettuccine or tagliatelle
- 10 oz (285 g) smoked salmon, flaked into bite-sized pieces (approx. usable weight)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium shallot, finely chopped (about 2 oz / 60 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen peas (or 8 oz / 225 g fresh asparagus, cut into 1-2" pieces)
- Zest of 1 lemon
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- 1/4 cup (15 g) fresh dill, chopped
- 1/2 cup (50 g) finely grated Parmesan cheese, plus extra for serving
- 1 tbsp (15 g) capers, drained (optional)
- 1/4 tsp (1.25 ml) red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

Short Description:
A rich, cream-based pasta starring locally smoked salmon, bright lemon and fresh dill, finished with peas and Parmesan for a comforting Pacific Northwest main course.

Regional Notes:
This Pacific Northwest version relies on locally smoked salmon for a pronounced smoky-salmon flavor, paired with cream and fresh dill to highlight regional herbs and seafood. Seasonal peas (or asparagus when available) and a splash of local white wine or stock keep the sauce bright and balanced compared with simpler, nonregional smoked-fish pastas.

1. Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta and set aside.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat until the butter melts and foams. Add the shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30–45 seconds until fragrant.
3. Add the white wine to the skillet and scrape up any browned bits. Simmer until the wine is reduced by about half, 1–2 minutes.
4. Stir in the stock and heavy cream, bring to a gentle simmer, and cook for 2–3 minutes to slightly thicken. Add the peas (or asparagus) and cook until tender—about 2 minutes for peas, 3–4 minutes for asparagus.
5. Reduce the heat to low. Fold in the flaked smoked salmon, lemon zest, lemon juice, chopped dill, capers (if using), and grated Parmesan. Warm gently for 1–2 minutes—just enough to heat the salmon through without breaking it down.
6. Add the drained pasta to the skillet and toss to combine, adding reserved pasta water a splash at a time to reach a silky sauce consistency (you may not need the full 1 cup / 240 ml). Season with salt, plenty of black pepper, and red pepper flakes if using. Taste and adjust lemon, salt, and dill to preference.
7. Serve immediately, topped with extra grated Parmesan, more chopped dill, and lemon wedges at the table.