Smoked Salmon Pasta With Lime-Dill Sauce

GTU Food & Dining

Chef Lesli Sommerdorf from Harmons joined us with a fantastic salmon pasta recipe that’ll make your dinner feel like 5 stars. 

Smoked Salmon Pasta With Lime-Dill Sauce
Serves 4-6

  • ¾ cup dry white wine, such as Pinot Grigio or Vermentino
  • 1 lime, zested and juiced
  • 1 Tbsp minced shallot
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 6 Tbsp butter, softened and cut into pieces
  • ¼ cup chopped fresh dill
  • Salt and freshly ground white pepper
  • ½ lb smoked salmon, broken into 1” pieces
  • 1 lb penne rigate or farfalle


  1. Bring a large pot of salted water to boil over high heat.
  2. Cook the pasta according to directions until al dente, about 9 minutes.
  3. Meanwhile, in a saucepan over medium-high heat, add the wine, lime juice, and shallot until ¼ cup remains.
  4. Pour in the broth and reduce by half.
  5. Pour in the cream and reduce just until the sauce thickens, about 3 minutes.
  6. Transfer sauce to a fine-mesh sieve, pressing down on the shallots to get all the sauce and return to a clean nonstick frying pan over medium heat.
  7. Whisk in the butter, dill, and lime zest and season with salt and pepper.
  8. Add the salmon pieces and al dente pasta and toss to combine.

This story includes sponsored content. 

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