Smoked Salmon Linguine


By Shannon O'Donnell

If you like bagels with cream cheese and lox, you'll love this pasta dish.  It's delicious and easy, and you'll probably want to double it to have enough for leftovers!


*  8 oz dried linguine or fettuccine
*  6 oz thinly sliced and chopped smoked salmon or lox
*  2 green onions, thinly sliced (about 1/4 cup)
*  1 clove garlic, minced
*  1 T butter
*  1 cup whipping cream
*  1 T fresh dill, or 1 tsp dried dill weed
*  1 tsp finely shredded lemon peel (lemon zest)
*  1 tsp freshly squeeze lemon juice
*  1/4 tsp pepper
*  2 T grated Parmesan cheese, plus more to pass
*  Fresh dill sprigs (optional)


1)  Cook pasta according to directions on package.
2)  In a large skillet, cook the onion and garlic in the melted butter over medium heat until tender, about 2-3 minutes.  Add salmon and cook another minute.
3)  Stir in whipping cream, dill, lemon peel and lemon juice, and pepper.  Bring to a boiling, then reduce heat.
4)  Cook at a gentle boil about 5 minutes until sauce thickens slightly.  Remove from heat and stir in Parmesan cheese.
5)  Arrange pasta on a platter.  Sprinkle with extra cheese, and garnish with fresh dill sprigs.

Serves 4.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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