Name: Hot Smoked Salmon Pasta (No Cream) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: European
Ingredients: ¼ cup parsley, roughly chopped; ½ cup dill, chopped; 2 teaspoon lemon zest; 1 bunch asparagus; Juice of half a lemon; 2 tablespoon olive oil; 200 g risoni pasta (7 ounces / approx 1 ¾ cups); 100 g frozen peas (3 ½ ounces / approx ½ cup); Salt and pepper to taste; ½ cup soft ricotta; 150 g hot smoked salmon (approx 5.5 oz)

Jump to Recipe· 4.1 from 137 reviews

If you’re craving a fresh and flavorful pasta dish that feels indulgent without the heaviness of cream, this Hot Smoked Salmon Pasta (No Cream) Recipe is exactly what you need. It brings together the delicate smokiness of salmon, the bright zest of lemon, and the crisp green freshness of asparagus and peas, creating a harmonious bowl that’s both satisfying and light. The use of risoni pasta makes it wonderfully textured, while soft ricotta adds a subtle creaminess, proving that you don’t need cream to elevate a pasta dinner into something truly special.

Ingredients You’ll Need

The image shows a black pan filled with a creamy dish made of several layers. The bottom layer contains small pieces of soft light orange-colored fish mixed with dark green leafy herbs. Over this, there is a thick layer of white creamy sauce that looks smooth and slightly melted. The dish has a mix of textures, from soft fish chunks to creamy sauce with hints of green herbs scattered on top. The pan is placed on a white marbled surface with a beige cloth that has a subtle pattern, lying partly under and beside the pan. Photo taken with an iphone --ar 4:5 --v 7

These ingredients keep things delightfully simple but pack in layers of taste, texture, and color that make this dish a showstopper. Each component plays a vital role, ensuring balance and brightness with every bite.

2 tablespoons olive oil: Adds a fruity richness and helps gently warm the flavors together.
½ cup chopped dill: Infuses a fresh, slightly grassy note that pairs perfectly with salmon.
¼ cup roughly chopped parsley: Brings vibrant green color and a mild herbaceousness.
2 teaspoons lemon zest: Packs a punch of citrus brightness to lift the dish.
200 g risoni pasta (7 ounces or approx 1 ¾ cups): Its tiny, rice-like shape gives a pleasant bite and catches the sauce beautifully.
1 bunch asparagus: Offers a crisp, green crunch and subtle earthiness.
100 g frozen peas (3 ½ ounces or approx ½ cup): Sweet little bursts of flavor that complement the salmon.
150 g hot smoked salmon (approx 5.5 ounces): The star ingredient, delivering smoky, tender flakes that make the dish distinctive.
½ cup soft ricotta: Adds delicate creaminess without overpowering the freshness.
Juice of half a lemon: Brings light acidity that brightens the whole plate.
Salt and pepper to taste: Essential seasonings to balance and enhance all the flavors.

How to Make Hot Smoked Salmon Pasta (No Cream) Recipe

Step 1: Prepare the Vegetables and Herbs

Start by chopping your dill and parsley so they’re ready to infuse the pasta with herby freshness. Trim and slice the asparagus into bite-sized pieces—this will allow them to cook quickly yet stay crisp. Having these prepared upfront makes the whole cooking process smooth and stress-free.

Step 2: Cook the Risoni Pasta

Bring a pot of salted water to a boil and cook the risoni pasta until just tender but still al dente, usually about 8 to 10 minutes. Drain and set aside, reserving a little pasta water. This small trick helps you adjust the sauce consistency later without watering down flavors.

Step 3: Sauté the Asparagus and Peas

In a large skillet, heat the olive oil over medium heat. Add the asparagus pieces and cook for 3 to 4 minutes until they’re tender-crisp. Toss in the frozen peas and cook for another couple of minutes until heated through. This step ensures your veggies stay vibrant and add lovely texture when mixed with the pasta.

Step 4: Combine Pasta, Herbs, and Citrus

Lower the heat and add the cooked risoni to the skillet with the asparagus and peas. Sprinkle in the chopped dill, parsley, and lemon zest, stirring gently to distribute the fresh flavors throughout. The lemon zest will brighten the smokiness of the salmon and the earthiness of the greens.

Step 5: Add Hot Smoked Salmon and Ricotta

Flake the hot smoked salmon into large, tender chunks and fold them carefully into the pasta mixture so they don’t break up too much. Dollop in the soft ricotta and drizzle with lemon juice, stirring gently to create little pockets of creamy richness that contrast beautifully with the salmon.

Step 6: Season and Adjust

Finally, season with salt and pepper to taste. If the pasta feels a bit dry, add a splash of that reserved pasta water to loosen the mixture without losing the depth of flavor. Now your Hot Smoked Salmon Pasta (No Cream) Recipe is beautifully balanced and ready to serve.

How to Serve Hot Smoked Salmon Pasta (No Cream) Recipe

The image shows a white plate with a single piece of cooked salmon, its top layer a bright orange with a slightly shiny texture, and the inside a softer pink. The plate sits on a wooden board with a bowl of pale yellow orzo pasta on the top right and a bowl of green peas on the top left, both bowls white instead of their original colors. Next to the plate to the right is half a lemon with a smooth yellow peel, and below it is a small white bowl filled with thick white sauce. On the far left of the board, standing on a white marbled surface, is a bundle of green asparagus tied with a purple string, and a white towel with black stripes is partially under the bowl of peas. At the bottom left corner is a tiny white dish with finely grated yellow lemon zest. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really impress with the final presentation, sprinkle a little extra fresh dill or parsley on top. You could also add a few thin lemon slices for a bright pop of color and an extra hint of citrus aroma. A light drizzle of good quality olive oil just before serving adds shine and a fruity note that ties everything together.

Side Dishes

This flavorful pasta shines on its own but pairing it with a crisp green salad or some crusty artisan bread makes the meal even more satisfying. A simple arugula salad with lemon vinaigrette complements the smokiness nicely without competing for attention.

Creative Ways to Present

For a dinner party, serve the pasta in individual shallow bowls garnished with fresh herbs and lemon zest to highlight its rustic elegance. Alternatively, plate it in a large serving dish for family-style sharing—it’s a fantastic conversation starter thanks to the unique combination of ingredients.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, simply transfer any leftovers to an airtight container and refrigerate. The flavors tend to meld beautifully overnight, making it even tastier the next day, though the texture of the asparagus will soften a bit.

Freezing

While freezing is possible, it’s best to avoid it with this Hot Smoked Salmon Pasta (No Cream) Recipe because the delicate salmon and fresh vegetables can lose their texture upon thawing. If you do freeze leftovers, use them within one month and expect a slight change in consistency.

Reheating

Rewarm leftovers gently in a saucepan over low heat, and add a splash of water or broth to revive the sauce’s creaminess. Avoid overheating to prevent the salmon from drying out and keep the ricotta’s lovely, soft texture intact.

FAQs

Can I use regular pasta instead of risoni?

Absolutely! While risoni absorbs the sauce nicely and offers a unique texture, other small pastas like orzo or even penne will work well in this recipe. Just adjust cooking times accordingly.

Is it possible to make this recipe dairy-free?

Yes, to make this Hot Smoked Salmon Pasta (No Cream) Recipe dairy-free, simply omit the ricotta or substitute it with a plant-based creamy cheese alternative. The dish will still be flavorful thanks to the salmon and herbs.

How can I tell if my salmon is hot smoked?

Hot smoked salmon is cooked during the smoking process, resulting in a flaky texture and smoky taste. It’s usually sold pre-cooked and ready to eat, unlike cold smoked salmon, which is softer and uncooked.

Can I use fresh peas instead of frozen?

Yes, fresh peas are wonderful in this recipe and will add a slightly sweeter flavor and crisp texture. Just blanch them briefly before adding to ensure they’re tender-crisp.

Is this recipe suitable for meal prepping?

Definitely. Prepare the pasta and ingredients as directed, then portion them into containers. It reheats well with a quick warm-up and makes for a delicious and balanced meal during a busy week.

Final Thoughts

This Hot Smoked Salmon Pasta (No Cream) Recipe is a delightful way to enjoy a creamy-tasting, comforting pasta without any heavy cream in sight. It’s fresh, easy to make, and packed with so many layers of flavor and texture that every bite feels like a little celebration. I hope you have as much fun cooking and eating it as I do sharing it with friends and family. Give it a try soon, and watch how it quickly becomes one of your go-to dinner favorites!