Nigella Lawson Smoked Salmon Pasta

This one’s for the evenings when you want to feel a little fancy… but you’re also in your comfies and your fridge is judging you. I first made this pasta after a long day that demanded something silky, something savory, and something that could happen in under 30 minutes. Enter: smoked salmon, garlic, and butter. I didn’t even light a candle. It was already romantic.

What I love about this dish is how it straddles the line between “special occasion” and “Thursday night, feet up, watching reruns”. It’s got richness, a bit of zest, and that smoky edge from the salmon that makes you go oof, yes. Nigella didn’t invent this combo, but the way she assembles it? Genius.

Why You’ll Love It

• Ridiculously fast. You can have this on the table before you’ve finished your first glass of wine.
• Full-on flavour. Smoky, garlicky, lemony, cheesy — all the right hits.
• Posh but chill. Feels fancy enough for a date night but easy enough for solo Tuesday eating.
• Custom-friendly. Throw in spinach, peas, asparagus — or none of the above. Still great.
• Only one pan and one pot. Less washing up = more time loafing.
• It reheats surprisingly well. Which I didn’t expect, but I was delighted to learn.

Ingredients

• 200g smoked salmon, roughly torn
• 250g fusilli pasta
• 1 tsp garlic purée (or one clove, finely minced)
• Zest and juice of 1 lemon
• 1 tub fresh Parmesan, grated (you’ll use as much as your soul says)
• 1 tbsp green pesto
• 1 tbsp butter (unsalted is nice, but no stress)
• Optional: a splash of pasta water or cream

How to Make It

Get the pasta going:

Bring a big pot of salted water to a boil and toss in the fusilli. Cook it just shy of done — about 8–9 minutes. You’ll finish it in the pan.

Sizzle the salmon:

While the pasta’s doing its thing, melt the butter in a wide skillet over medium heat. Add the garlic and stir it for about 30 seconds — just till fragrant. Then in goes the salmon. It won’t need long — you’re warming it, not crisping it.

Add some zing:

Stir in the lemon zest, then squeeze in half the juice (save the rest to adjust later). You’ll start to smell that citrus-salmon-garlic magic happening.

Make it silky:

Add the pesto and a small splash of pasta water or cream — whatever you’ve got. Let it all meld for a minute. If it looks too thick or dry, a little more liquid won’t hurt.

Pasta in the pan:

Drain your pasta (don’t forget to reserve a bit of that pasta water) and tip it into the pan with the salmon sauce. Toss everything together so the fusilli gets coated and glossy.

Finish with flair:

Turn off the heat, then stir in the Parmesan — however much you fancy. Taste and add a little more lemon juice, salt, or pepper if it needs waking up.

Serve like a star:

Scoop into bowls, top with extra Parmesan, and maybe a grind of black pepper or a few chili flakes if you like a kick.

Common Mistakes and How to Dodge Them

Why is my salmon tough?
You’ve probably overcooked it — smoked salmon just needs a gentle warm-through, not a fry.

Too garlicky?
Yup, garlic purée is strong stuff. Start small — you can always add more.

Pasta sticking together?
Don’t skip the pesto or butter — they keep things slippery in a good way.

Sauce too runny or too thick?
Balance it with pasta water (for looser) or more Parmesan (for clinginess).

Storage and Reheating

Fridge:
Pop leftovers in a sealed container. Good for 2–3 days max.

Freezer:
Technically yes, but the texture of salmon and pasta suffers a bit. Not my fave.

Reheat:
Best done gently on the stovetop with a splash of water or cream. Microwave works too — short bursts, low heat.

Frequently Asked Questions

Can I use fresh salmon instead?
Sure, just poach or pan-fry it separately and flake it in. You’ll lose the smoky edge but gain a more delicate flavor.

Is pesto essential?
Nah — it adds herby depth, but you can leave it out or sub in a bit of cream cheese or crème fraîche.

What veggies go well in this?
Peas, spinach, chopped asparagus, even courgette ribbons — all good friends here.

Can I make it dairy-free?
Yes, just skip the cheese and butter, and use olive oil and a dairy-free pesto instead. It’ll still sing.

Nutrition Facts (Per Serving)

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 600mg
• Carbs: 45g
• Fiber: 3g
• Sugar: 2g
• Protein: 20g

Try More Nigella Recipes:

• Nigella Tartiflette
• Nigella Slow Cooker Lamb Shanks
• Nigella Smoked Salmon Starters