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Creamy smoked salmon and lemon pasta recipe

Creamy smoked salmon and lemon pasta recipe

568 ratings

This succulent smoked salmon pasta dish comes with a zingy lemon twist — transforming this simple meal into something really special. Ready in less than half an hour, this rich and creamy bowl of tagliatelle is not only a doddle to cook, but is also the perfect base for the mild, delicate flavours of our oak- and beech-smoked salmon. See method

  • Serves 4
  • 10 mins to prepare, 15 mins to cook
  • 518 calories / serving


  • 350g tagliatelle, or pasta of your choice
  • 1 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • 5 tbsp crème fraîche
  • 1 lemon, zested (finely grated) and juiced
  • 2 tbsp grated Parmesan
  • 200g smoked salmon, torn into strips
  • 30g fresh chives or dill, finely chopped
  • 70g bag rocket, to serve
All Tesco smoked salmon is smoked with oak and beech for a delicate flavour

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 34%
  • Sugars

    7g 8%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 74g Protein 24g Fibre 5g


RFO 155x255 Salmon
  1. Bring a pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 2-3 mins until softened but not coloured. Stir in the crème fraîche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Allow to bubble gently for 1 min.
  3. Drain the tagliatelle and mix into the sauce in the frying pan. Cook for a further 2 mins or until reduced to a creamy sauce that coats the pasta.
  4. Stir through the smoked salmon and chives, season with black pepper, then divide between 4 bowls. Garnish with the lemon zest and top with a handful of rocket.

Little help

For an extra-creamy sauce, add 2-3 tbsp mascarpone along with the créme fraîche.

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