Smoked salmon and rocket linguini

Smoked salmon and rocket linguini

(10) Rate it

  • 0:10 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

This flavourful salmon pasta dish is a healthy option for a mid-week meal.

Featured in
Pasta recipes, Nutrition information


  • 375g linguine
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 175g (3/4 cup) mascarpone
  • 250ml (1 cup) thin cream
  • 500g smoked salmon slices, chopped
  • 1 x 80g pkt baby rocket leaves
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon chopped fresh dill
  • Salt & freshly ground black pepper


  • Step 1
    Cook pasta in a saucepan of salted boiling water following packet directions or until al dente (approx. 10 min). Drain. Return to pan.
  • Step 2
    Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add red onion and garlic and cook, stirring, for 3 minutes or until onion softens. Reduce heat to medium. Add mascarpone and cream and cook, stirring, for 2 minutes or until cream is heated through (do not allow mixture to boil).
  • Step 3
    Remove from heat and add pasta, salmon, rocket, capers and dill. Taste and season with salt and pepper. Toss to combine.
  • Step 4
    Divide among shallow bowls and serve immediately.

  • Low carb
  • Low sugar


  • 3897 kj


  • 53g

    Fat Total

  • 29g

    Saturated Fat

  • 43g


  • 1710.44mg


  • 3g

    Carbs (sugar)

  • 69g

    Carbs (total)

All nutrition values are per serve


Tip: Substitute spaghetti or bucatini (hollow spaghetti) for the linguini and smoked trout for the smoked salmon, if desired.

Tip: Use long pasta for thin sauces, such as a thin cream sauce or pesto, and shorter pastas for thicker sauces, such as a tomato or cheese sauce.

Tip: Mascarpone is a fresh cheese and has a short shelf life. If mascarpone is not available, you can use sour cream or cream cheese instead.

Tip: This pasta dish is great served with crusty Italian bread, such as ciabatta.

  • Author: Amanda Kelly
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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