spinach fettuccine with smoked salmon and dill recipe | The Old Farmer's Almanac

How to Look Like a Fine-Dining Chef in 10 Minutes

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With the spinach fettuccine taking only 3 minutes to cook al dente and the scallions sautéed with salmon and light cream clocking in at 8 minutes, this recipe is the ultimate weeknight rushed dinnertime dish!

After my mom came in to try to sneak a bite of smoked salmon, she left the kitchen to quickly check her email. When she returned, I was already plating my delicious green pasta. The ingredients work so well together: the scallions and smoked salmon combined with fresh dill … excuse me while I serve myself another helping!


If the smell and taste of the Spinach Fettuccine With Smoked Salmon and Dill isn’t enough, add in a salad with vibrant colors! Consider edible flowers. Perfect on a side salad or even on top of the pasta to add a spring touch.

Spinach Fettuccine With Smoked Salmon and Dill

1/2 pound spinach fettuccine
1 tablespoon butter
6 to 8 scallions, cut into 1/4-inch pieces
1/3 pound smoked salmon, cut into 1/2-inch pieces
1 cup light cream
2 to 3 tablespoons chopped fresh dill
dill sprigs, for garnish

Cook the fettuccine according to the package directions, drain, and set aside. In a saucepan, melt the butter over medium heat. Add the scallions and sauté for 2 to 3 minutes. Lower the heat and add the smoked salmon and cream. Stir and heat gently (do not boil) for about 5 minutes. Add the dill. Serve immediately over the fettuccine. Garnish with dill sprigs. Makes 4 servings.

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