Smoked Salmon Lemon and Dill Creamy Pasta

20-Minute Creamy Smoked Salmon & Lemon Pasta

  • Author: Louise
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 mins
  • Yield: 4 1x


There is no way you can beat this dish – it takes under 20 minutes to make, uses ONE POT and tastes too good to describe with words! YUM! Get this recipe immediately!


  • 4 cups Butterfly / Shell Pasta, uncooked
  • 1 tablespoon oil (canola/sunflower/olive)
  • Juice and zest of 1 lemon
  • 1 Tablespoon fresh Dill, chopped
  • 250ml Cream
  • 250ml Creme Fraiche (or sour cream)
  • 12 Tablespoon red chilli (go according to taste – you may want to add more)
  • 1/4 cup Parmesan, grated
  • 200g smoked salmon ribbons, cut into small pieces *
  • Salt and Pepper


  1. In a large pot, boil the pasta. Add the oil. Cook until al dente (cooked yet still firm ie. not overcooked)
  2. Drain the water from the pasta.
  3. Add the lemon zest and juice, dill, cream, creme fraiche, chilli, salmon and parmesan and mix through.
  4. Add salt and pepper to taste.
  5. Serve with a slice of lemon and top with a sprinkle of fresh Dill.


  • I know you can definitely get the salmon ribbons from Woolworths. Alternately, you would need to buy fresh salmon (or even trout), a 200g portion, and slice it very thinly.