Farfalle al Salmone with Lemon Cream and Dill

Why You’ll Love This Recipe

• Restaurant-level pasta in 35 minutes with simple, fresh ingredients.
• Two sauce paths: bright lemon-cream or luxurious vodka-tomato.
• Flexible salmon choices: quick hot-smoked or sautéed fresh fillet.
• Silky, glossy sauce that clings to every bowtie without feeling heavy.

Grocery List

• Produce: 1 large shallot, 1 lemon, fresh dill, 1 small garlic clove (optional)
• Dairy: Heavy cream, unsalted butter, Parmesan (optional)
• Pantry: Farfalle, olive oil, kosher salt, black pepper, dry white wine (optional), vodka (for variation), tomato paste (for variation), passata or crushed tomatoes (for variation), salmon (fresh fillet or hot-smoked)

Full Ingredients

Pasta

• 12 oz (340 g) farfalle
• 2 tbsp kosher salt for pasta water

Salmon (choose one)

• Fresh salmon fillet, skin off: 12 oz (340 g)
• Or hot-smoked salmon: 6 oz (170 g), flaked
• 1 tbsp olive oil (only if searing fresh salmon)
• Pinch kosher salt and black pepper, to season fresh salmon

Shallot Base

• 2 tbsp unsalted butter
• 1 tbsp olive oil (or drippings from searing salmon)
• 1 large shallot, finely minced (about 1/2 cup / 80 g)
• 1 small garlic clove, minced (optional)
• 1/4 cup (60 ml) dry white wine (optional)

Lemon-Cream Sauce

• 3/4 cup (180 ml) heavy cream
• Finely grated zest of 1 lemon
• 2 tbsp fresh lemon juice, plus more to taste
• 1/4–1/2 cup reserved pasta water, as needed

Vodka-Tomato Option (use instead of lemon-cream)

• 1 tbsp tomato paste
• 1/4 cup (60 ml) vodka
• 1 cup (240 ml) passata or crushed tomatoes
• 1/2 cup (120 ml) heavy cream
• Pinch red pepper flakes
• 1/4–1/2 cup reserved pasta water, as needed

Finish and Garnish

• 2 tbsp fresh dill, finely chopped
• 1/2 tsp freshly ground black pepper
• 1/4–1/2 tsp kosher salt, to taste
• Parmesan, shaved or finely grated (optional), about 1 oz (28 g)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Boil water and prep

Bring a large pot of water to a rolling boil and add 2 tbsp kosher salt. Mince the shallot and garlic. Finely chop the dill. Zest the lemon, then juice it and set aside 2 tbsp. If using hot-smoked salmon, flake it into bite-size pieces now and set aside.

Step 2: Sear fresh salmon (if using)

Pat the salmon dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Sear salmon 3–4 minutes per side until just opaque and the thickest part reaches 125°F (52°C). Transfer to a plate to rest 5 minutes, then flake into large pieces. Wipe out the skillet if needed.

Step 3: Cook the farfalle

Add farfalle to the boiling water and cook until al dente, 10–11 minutes (check package). Reserve 1 cup pasta water before draining. Do not rinse the pasta.

Step 4: Build the shallot base

In a wide skillet (12-inch), melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add shallot and a pinch of salt; sweat 3–4 minutes until translucent. Add garlic and cook 30 seconds. If using white wine, add 1/4 cup and simmer 60 seconds to reduce by half.

Step 5: Make the lemon-cream sauce

Add lemon zest and 3/4 cup heavy cream to the skillet. Bring to a gentle simmer (about 190°F / 88°C) and cook 2–3 minutes until slightly thickened. Stir in 1/4 cup pasta water to create a glossy, lightly coating consistency. Off heat, add 2 tbsp lemon juice.

Step 6: Make the vodka-tomato sauce (optional alternative)

Instead of Step 5, push the shallots to the side and add 1 tbsp tomato paste to the center of the pan; cook 1–2 minutes until brick red. Carefully add 1/4 cup vodka; simmer 30–60 seconds to reduce (avoid open flames). Stir in 1 cup tomatoes, a pinch of red pepper flakes, and simmer 5 minutes. Add 1/2 cup cream and 1/4 cup pasta water; simmer 1 minute more until the sauce lightly coats a spoon.

Step 7: Toss, finish, and serve

Add drained farfalle to the sauce and toss over low heat, adding splashes of pasta water as needed until each bowtie is glossy and lightly coated. Gently fold in the flaked salmon. Season with 1/2 tsp black pepper and salt to taste. Off heat, stir in the chopped dill. Plate immediately and serve with lemon wedges and optional Parmesan.

Pro Tips

• Hot-smoked salmon shaves off time and adds a subtle smoky note; add it at the very end to keep flakes intact.
• Use pasta water to emulsify. Add in small splashes until the sauce clings to the farfalle and looks glossy, not greasy.
• Do not boil the cream; a gentle simmer keeps the sauce silky and prevents splitting.
• Season in layers: salt the pasta water, taste the sauce before and after adding lemon juice, then finish with salt and pepper.
• If the sauce looks too thick, thin with pasta water; if too thin, simmer briefly and toss vigorously with the pasta.

Variations

• Green boost: Fold in 1 cup blanched peas or a handful of baby spinach with the pasta.
• Briny pop: Add 1–2 tbsp capers and swap dill for parsley or chives.
• Cream swap: Use 3/4 cup crème fraîche in place of heavy cream for a tangier finish.

Storage & Make-Ahead

Best enjoyed immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of water or cream; do not boil. The shallot base can be prepared up to 2 days ahead and refrigerated. For the vodka-tomato path, you can make the tomato-vodka sauce without cream and freeze up to 2 months; add cream after reheating.

Nutrition (per serving)

Approximate for lemon-cream version: 680 calories; 55 g carbs; 28 g protein; 36 g fat; 3 g fiber; 550 mg sodium. Vodka-tomato variation is slightly lower in fat and calories.