Healthier Smoked Salmon Linguine
This Healthier Smoked Salmon Linguine is a light and creamy pasta made with smoked salmon, Greek yogurt, fresh lemon, and dill. It delivers rich flavor without heavy cream, making it a high-protein, balanced seafood pasta recipe perfect for quick weeknight dinners or elegant meals at home.
Ingredients
- Main Ingredients
- 12 ounces linguine
- 4 ounces smoked salmon sliced into strips
- ½ cup plain Greek yogurt room temperature
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- Zest of 1 lemon
- Sauce & Flavor Base
- 2 tablespoons olive oil
- Juice of 1 lemon
- ½ teaspoon black pepper
- ¼ teaspoon salt adjust carefully
- ½ cup reserved pasta water
- Pantry Staples
- Red pepper flakes optional
- Fresh parsley optional garnish
- Extra black pepper
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente according to package instructions.
- Reserve ½ cup pasta water before draining.
- Prepare the Sauce Base
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant (do not brown).
- Create the Creamy Sauce
- Reduce heat to low.
- Stir in Greek yogurt, lemon zest, lemon juice, salt, and black pepper.
- Add a small splash of reserved pasta water and stir until smooth.
- Combine Pasta & Sauce
- Add drained linguine to the skillet.
- Toss gently to coat.
- Add more pasta water gradually until sauce becomes silky and coats the noodles.
- Finish with Salmon & Herbs
- Gently fold in smoked salmon and fresh dill.
- Toss lightly just until warmed through.
- Serve
- Remove from heat.
- Garnish with extra dill, lemon zest, cracked pepper, or red pepper flakes.
- Serve immediately.
Notes
- Keep heat low after adding yogurt to prevent curdling.
- Do not over-salt—the smoked salmon adds natural saltiness.
- Pasta water is key for a silky, glossy sauce.
- Add salmon at the end to avoid overcooking.
- Best enjoyed fresh, but leftovers keep up to 3 days refrigerated.