Creamy Smoked Salmon Linguine with Coconut and Dill
Description
A quick and nourishing smoked salmon linguine ready in under 15 minutes with minimal prep. Fresh egg pasta is tossed in a silky coconut cream sauce with garlic, lemon zest, dill, and hard cheese. Smoked salmon adds a rich, savory depth while rocket leaves bring a peppery freshness. Perfect for a light yet satisfying weeknight dinner for two.
Ingredients
- 200 g fresh egg linguine or pasta of choice
- 100 g smoked sock eye salmon
- 2 Tbsp olive oil
- 3 large cloves garlic crushed
- 1 tin coconut cream 140ml
- 1 tsp lemon zest
- 2 Tbsp fresh dill chopped
- 2 Tbsp hard cheese Parmesan or pecorino
- 1 squeeze lemon juice
- to taste salt and pepper
- 1 handful rocket leaves
Instructions
- Cook the pasta according to the instructions. If using dried pasta, adjust amount and cooking time accordingly.
- Heat 1 Tbsp of oil in a frying pan. Add the crushed garlic and cook for 1 minute.
- Tear the smoked salmon into large pieces and add to the pan. Cook for 2-3 minutes, stirring often.
- Add the tin of coconut cream, lemon zest, lemon juice, dill and hard cheese, stir to combine. Turn down the heat and simmer for 2-3 minutes.
- Drain the pasta, place back into the saucepan when all water is removed.
- Add the sauce and the remaining Tbsp of olive oil to the saucepan and use tongs to coat the pasta in the sauce.
- Stir through a generous handful of rocket leaves into the pasta. Divide between two bowls/plates and top with extra fresh dill and a lemon wedge.
Notes
- You can substitute any fresh pasta or dried pasta of your choice for the linguine.
- Top with extra dill and a lemon wedge for a bright finish.
- The dish is ready in under 15 minutes — perfect for a busy weeknight.