Smoked Salmon Linguine

Being brought up in a Jewish home, salmon and smoked salmon were a constant and I still love both!

My recipe is a super way of using up any smoked salmon lurking in your fridge or freezer.

Creamy, salty, lemony with a hint of garlic and herbs – you’ll love this quick and delicious bowl of pasta as much as me!

Using only a few ingredients, the whole is definitely greater than the sum of its parts!

I often make this recipe in the caravan and also at home. Easy to double up for four portions.

Portions: 2
Cook and Prep Time: Around 30 minutes
Cookware: A medium frying pan and pasta pan

  • 150g linguine or any long pasta of choice
  • 1 onion – finely chopped
  • 1 garlic clove – crushed
  • chilli flakes – to taste
  • 1 unwaxed lemon – zested – then 1/2 juiced and 1/4’s for serving
  • 100g soft cheese
  • 2 handfuls baby spinach leaves
  • 100g smoked salmon – torn into pieces
  • dill or flat-leaved parsley – chopped


Firstly, prepare all your ingredients before starting to cook as it only takes minutes to make.

Heat 2 tbsp oil in the frying pan and gently sauté the onion, but do not brown. At the same time boil a pan of salted water for your pasta.

Cook your pasta for 8- 9 minutes (al dente) whilst you continue to cook the sauce.

To the onion, add the garlic and chilli and gently cook for 1 minute. Then add the soft cheese, lemon zest, spinach leaves and half a juiced lemon.
On a very low heat, warm together, wilting the spinach and stirring until combined. When melted and wilted, turn off the heat.

Once the pasta is cooked, reserve a cup of the cooking water and using tongs or pasta utensils, add the cooked pasta, salmon pieces plus a splash of pasta water to the sauce.

Combine well but gently over a warm heat adding splashes of pasta water to help emulsify the sauce to cover each strand of linguine. This also finishes off cooking the pasta.

Sprinkle with fresh dill or flat-leaved parsley before serving.


Share between two warmed pasta bowls, sprinkle with black pepper and serve with lemon wedges. I serve with a green or courgette salad.