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Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

Scott Phillips

Servings: 4

This stunning dish is easy enough to make on a weeknight yet tastes so good that you’ll want to flaunt it for company.


  • Kosher salt
  • 8 to 9 oz. egg pappardelle (dried)
  • 2 Tbs. olive oil
  • 2 Tbs. finely chopped shallot
  • 8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
  • 1 Tbs. minced garlic (2 large cloves)
  • 2 Tbs. dry white wine
  • 1 Tbs. tomato paste
  • 1 cup heavy cream
  • 1 Tbs. drained capers
  • 1 Tbs. plus 1 tsp. chopped fresh dill
  • 1 tsp. finely grated lemon zest
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 135
  • Sodium (mg): 1480
  • Carbohydrates (g): 39
  • Fiber (g): 2
  • Protein (g): 18


  • Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl.
  • Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add the salmon and cook, gently stirring, until opaque, about 2 minutes. Add the garlic and cook, stirring gently, until fragrant, about 20 seconds (the salmon will begin to break up). Add the wine and cook until evaporated, about 30 seconds. Stir in the tomato paste and then the cream and cook until slightly thickened, 3 to 4 minutes. Stir in the capers, 1 Tbs. of the chopped dill, and the lemon zest. Add the pasta and toss to coat.
  • Serve garnished with the remaining dill and a few grinds of black pepper.


Rate or Review

Reviews (15 reviews)

  • AForgey | 04/18/2020

    Made with leftover baked salmon. Comes together so quick and easy and is a spectacular dish!!!

  • matois | 01/19/2016

    Used farfelle. Didn't have cold salmon, but had canned salmon. Boned the salmon and used liquid smoke,carefully. Very good, will make again with the cold rolled salmon.

  • Ellen_M | 11/21/2015

    simple, healthful,quick and delicious!

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