This is a very simple and easy dish to prep and prepare. The lemon zest and chives provide a nice acidic undertone and complement the salmon perfectly.

We used some fresh linguine rather than dry pasta. The portion size of the salmon seemed small so I added an extra ounce, which turned out to be perfect.

This is a very tasty dish, one that I will definitely make again. Next time I make it I’ll increase the cream to 6 tablespoons, as the fresh pasta can certainly absorb the liquid.

This easily serves 2 people. I had a little bit of pasta leftover, so I made a breakfast carbonara the next morning. I nuked the pasta at 20% for 2 minutes, then scrambled 2 eggs with a tablespoon of cream and 2 tablespoons of Parmesan, adding the pasta and a bit more smoked salmon about halfway through the scramble to bring it all together. A good topping of fresh black pepper and it was wonderful!