Creamy smoked salmon pasta with lemon, dill, and Parmesan for an easy, cozy meal.

Scale

12 oz dry fettuccine or linguine

8 oz smoked salmon, sliced into strips

1 tbsp olive oil

2 tbsp unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 tsp lemon zest

1 tbsp fresh lemon juice

1/4 tsp black pepper

1/4 tsp salt

2 tbsp chopped fresh dill

Reserved pasta water, as needed

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1. Cook the pasta in well-salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

2. Heat olive oil and butter in a large skillet over medium heat until melted.

3. Add garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the heavy cream and bring to a gentle simmer for 2-3 minutes.

5. Add Parmesan cheese, lemon zest, lemon juice, salt, and black pepper, stirring until smooth.

6. Toss in the cooked pasta and smoked salmon, adding a splash of reserved pasta water if needed to loosen the sauce.

7. Remove from heat and sprinkle with fresh dill before serving.

Keep heat low after adding the salmon to keep it tender.