Food / Main Dishes / Pescetarian

Creamy One-Pot Pasta With Smoked Salmon and Asparagus

This post is sponsored by Blue Circle Foods | Thanks for supporting the brands that I love + trust!

Readers can use FISHYFUN to get 15% off all Blue Circle Foods products on Amazon.

I’m kind of a smoked salmon fiend.

I eat it on bagels and avocado toast; I throw it into frittatas and fold it over crostiniClearly, it was time I tossed the good stuff into a glorious pasta dish. Upon devouring this, I couldn’t help but wonder what took me so long.

Maybe it’s because when I think of pasta dishes, I think about warming red sauces fit for the cooler months—like robust rotini tossed in a fiery arrabbiata sauce with meaty mushrooms, or cheesy ravioli smothered in vodka sauce (yeah, I’m a savage like that). So, when I do take the time to come up with lightened up summer-inspired pasta dish, it’s a small personal victory.

Blue Circle Foods Smoked Salmon.

I’m just going to be straight with you: Blue Circle Foods offers the best smoked salmon I’ve ever had. Bold statement, I know. But it has the perfect level of smokiness; the mouthfeel is soft, silky, and wonderfully buttery. Saying I’m excited to partner up with this high five-worthy brand to bring you this recipe would be an understatement.

Blue Circle Foods’ salmon is raised in pristine Arctic waters before being gently cured under carefully controlled humidity and temperature conditions. It’s then cold-smoked, slowly, at 82° F over a fire built on locally-sourced beech wood. This gives the salmon its character; it’s subtle flavor and almost ethereal texture.

Philosophy and approach.

However! The salmon isn’t the only reason Blue Circle Foods should be your go-to—they also offer peace of mind. Their philosophy and approach is extremely commendable. In a time when people are trying to make better decisions regarding personal wellness and the state of our planet, knowing where your food comes from is crucial.

The Blue Way approach aims to supply seafood that is equally good for people as it is for the planet. (And your tastebuds.) Their commitment to conserving the balance of our oceans’ ecosystems is strong. This is important, because it’s exactly what will keep the world’s fish stock booming. To achieve this, the company only partners with fishermen and farmers who share the same vision; people who are equally steadfast in their demands for traceability, animal welfare, and food safety.

Creamy One-Pot Pasta With Smoked Salmon and Asparagus.

This recipe brings a lightened up creamy consistency to your plate with subtle smokiness, wholesome greens, and a splash of brightness. It’s really the perfect summer pasta for dining al fresco. Or! Inside and sunken into your couch. However you want to do it. This easy one-pot dinner caters to all—from chic to unfussy.

Promo code: Use FISHYFUN to get 15% off all Blue Circle Foods products on Amazon!

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3

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4.94 from 16 votes

Creamy One-Pot Pasta With Smoked Salmon and Asparagus

This Creamy One-Pot Pasta With Smoked Salmon and Asparagus brings bright flavors and subtle smokiness together for chic but easy weeknight dinner.
Course Main Course
Cuisine Pescetarian
Keyword One Pot, Pasta, Smoked Salmon
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings 4
Author Dana Sandonato


  • 1/2 lb linguini (or any long noodles like fettuccini, spaghetti, etc.)
  • 2 TBSP olive oil
  • 2 cloves of garlic, minced
  • 1 cup diced red onion
  • 1 heaping cup of roughly chopped asparagus, woody ends discarded See notes*
  • 2-3 cups vegetable broth; have extra on hand in case you need it.
  • 1 small to medium-sized lemon, zested and juiced
  • 1 cup of whole fat milk You can substitute cream if you aren't trying to lighten things up
  • 1/4-1/3 cup cream cheese
  • 4 handfuls of baby spinach
  • 2 TBSP capers, drained
  • 8 oz smoked salmon, roughly chopped
  • Kosher salt and cracked black pepper, to taste


  • Heat the olive oil in a large skillet or Dutch oven over medium heat. Then, add the garlic, onions, and asparagus; sauté until the ingredients are fragrant and tender—about 5-7 minutes. Once these ingredients are tender, carefully transfer them to a bowl with a slotted spoon and cover the bowl with a plate to trap the heat. Set them aside.
  • Pour two cups of the vegetable broth into that same cooking vessel and bring the broth to a simmer. Scrape any browned bits to deglaze the pan. This will add extra flavor. Add the pasta, fully immersing it (or as much as you can) into the simmering broth, and lower the heat to medium-low. Add the fresh squeezed lemon juice.
  • Let the noodles simmer in the broth until they're al dente or your preference of tenderness. In general, this should take about 25 minutes. Add extra broth as needed throughout the cooking process. If you're out of broth, simply use water. The noodles soak up a lot of the liquid as they cook, so you want to keep the cooking vessel replenished with liquid until the noodles are fully cooked, otherwise you'll be frying them.
  • When the noodles are near done, add the milk and the cream cheese, as well as a pinch of kosher salt and cracked black pepper. Stir well to mix and melt the cheese, and keep tossing the pasta until completely coated. Once the sauce has thickened and coated the pasta, add the cooked onion/garlic/asparagus you set aside earlier to the noodles as well as the spinach, capers, lemon zest, and smoked salmon. Toss again to distribute the ingredients throughout the pasta.
  • Remove the pasta from the heat, cover it, and let it stand for five minutes. Season the pasta with extra salt and pepper if needed.
  • Serve with a lemon wedge for an extra spritz of lemon, if you'd like!


With asparagus, no one knows exactly where the "woody" end starts and finishes. The best way to figure it out is to hold an asparagus spear between your fingers and snap it in half, like a twig. The asparagus spear will break exactly where it needs to, closer to the end of the spear.
Zesting a lemon is easy, but if you haven't done it before, make sure you're not zesting too hard/deeply. When zesting, you only want the very top of the skin of the citrus fruit. Don't zest any of the white part beneath it (the pith), because the pith is extremely bitter and can ruin a dish.
A tip for reheating: When it comes to reheating creamy pastas, they typically come out pretty dry. In order to revive that creaminess, place your pasta into a saucepan and heat over moderate heat. Once your pasta starts to sizzle, add 1/8-1/4 cup of milk (depending on how much pasta you're reheating), bit by bit, and let it simmer a little. The milk will loosen the creaminess that's been bound to your starchy noodles and create creamy goodness all over again. 


  • […] Try my Creamy One-Pot Pasta with Smoked Salmon and Asparagus! […]

  • […] Try my Creamy One-Pot Pasta with Smoked Salmon and Asparagus! […]

  • TDP
    January 28, 2019 at 11:44 pm

    5 stars
    I made it with gluten free rigatoni, and greek yogurt instead of cream. Oh is it yummy! I seldom use pasta at all, due to dietary needs, but this recipe is great. Thanks so much!

    • Killing Thyme
      January 29, 2019 at 9:58 am

      I’m so glad you enjoyed this! Our of curiosity, which GF pasta did you use? I have a friend who is GF and made lasagna for her last year and used Barilla’s GF ready-to-bake noodles and they. were. amazing. I imagine all of their GF pastas are that good, but I’m curious as to whether or not there are other good ones out there (I’ve tried a lot of bad ones).

      I love your swap of Greek yogurt! Thanks for letting me know that it worked well. It’s such a great sub-in for so many things and now, if other readers wonder if it’s an easy swap, they’ll know :)

  • Gaby
    November 26, 2018 at 10:05 pm

    5 stars
    I had a ton of smoked salmon on hand that my mom left from what should have been eaten at a brunch that fell through while she was in town, so I was looking for a simple and fast dinner recipe I could use. And this was great! I used cream instead of milk, but only a little over half cup instead of the full cup of milk. I used shallots instead of red onion and left out the capers and it was def a hit. I will say I drained a little of the leftover vegetable broth bc there ended up being a bit much at the end as I kept filling up the pot , and that helped make the consistency of the sauce a little less liquid but I wouldn’t drain all the liquid as you want some of the liquid with the starch from the pasta in there to help glue together the sauce. Great recipe!

    • Killing Thyme
      November 27, 2018 at 10:04 am

      Hi Gaby!

      I’m so glad you enjoyed this recipe. It’s one of my favorites. (Smoked salmon is a huge weakness of mine.) One pot pastas are definitely a go-with-the-flow when it comes to gradually adding liquid, so I’m glad you were able to keep it under control! One-pot pastas can be tricky because certain pastas absorb more/quicker than others, but you just kind of wing it.

      Thanks so much for taking the time to stop in with feedback :)

  • Jeff
    October 22, 2018 at 10:39 pm

    4 stars
    Why all the ratings by people who have not made this dish? I made this meal tonight but doubled it for leftovers. Made a heck of a mess using my largest mega frying pan. I don’t recommend doubling it. Made some minor changes; added shrimp and wine. Turned out really good. I think I’ll use two pots next time and cook the noodles in a large saucepan. Then drain veggie broth from noodles into frying pan to finish sauce. Too hard to properly mix/toss with the pasta in the pan as well.

    • Killing Thyme
      October 23, 2018 at 10:58 am

      Hi Jeff! I can only guess that people come around to leave a rating on the comment after they’ve tried it. I really appreciate you leaving actual feedback *after* making it. It’s good to know that doubling the recipe isn’t recommended—that would make a one-pot dish like this a challenge for sure. I’m digging your adaptations and I’m glad you enjoyed it.

  • Sean@Diversivore
    July 17, 2018 at 4:59 pm

    5 stars
    You know those recipes that make you go “I love ALL of those things!”? Yeah, this is that. Pasta, smoked salmon, asparagus, and simplicity? Sounds like my idea of weeknight heaven. Great stuff Dana – as always.

  • Marisa Franca
    July 16, 2018 at 3:05 pm

    5 stars
    I’m with you — we love our smoked salmon. It tastes fantastic alone but in recipes it takes the dish to the stratosphere. You can’t beat a one-pan meal to get out of the kitchen early with little clean up. But the bonus is a great tasting dinner. I’m saving this recipe and I’ll be looking for that brand of smoked salmon.

  • Carmy
    July 14, 2018 at 1:26 pm

    5 stars
    This looks amazing! I need to make this soon! I don’t think I’ve had smoked salmon in pasta in a while. If you think that it’s the best smoked salmon ever, then I totally need to try it. Hopefully they ship to Canada soon!

  • Amanda
    July 14, 2018 at 10:36 am

    5 stars
    We’re big smoked salmon eaters in my house and my grocery store recently stopped carrying my favorite brand, so I’ve been on the hunt for a new one! The Blue Circle salmon looks wonderful! I love the sound of that cold smoking process over beech wood. I’m excited to order some and give this a try, both on our morning bagels and in this luscious looking pasta dinner!

  • Pam Greer
    July 13, 2018 at 2:18 pm

    5 stars
    I also loved smoked salmon and use it every chance I get!! I can’t believe that I haven’t tried it in pasta! Adding it to this week’s grocery list, so I can give this pasta a try!

  • Gloria
    July 11, 2018 at 8:49 pm

    5 stars
    I have just within the last few years acquired the taste for smoked salmon. This pasta dish sounds amazing. Love pair capers and smoked salmon….so good. I always have a box of smoked salmon in the freezer. Easy to defrost little packages of goodness that can be used so many delicious ways.

  • Susie
    July 11, 2018 at 6:06 pm

    5 stars
    beautiful pasta dish! I’m the same as you and I sometimes get in the rut of thinking of pasta as a winter dish. I’m going to have to try this. I will definitely be making use of my Amazon Prime and your 15% discount! Thank you for this recipe and post

  • Lisa Lotts
    July 11, 2018 at 9:56 am

    5 stars
    I’m with you — a smoked salmon fiend — and I love the way you describe the flavor of Blue Circle Foods smoked salmon — the silky mouthfeel with the cold beechwood smoke. That’s just the way I think about it too. Your smoked salmon pasta dish looks so inviting — I can just imagine sharing this meal al fresco with my husband on a starry night with a crisp sauvignon blanc to wash it down. Lovely.

  • The Novice
    July 11, 2018 at 4:44 am

    I’ll say yes to any recipe that has salmon in it! Yum!

  • kim
    July 9, 2018 at 6:04 pm

    5 stars
    I love salmon, but I’ve never tried smoked salmon in pasta. Looks delicious and I can’t wait to try this smoked salmon brand.

  • Claudia Lamascolo
    July 9, 2018 at 5:35 pm

    5 stars
    This pasta is delicious with Salmon looks wonderful I love the amazing photo and how it makes my mouth water. Its really great.

  • Tina
    July 9, 2018 at 5:25 pm

    5 stars
    This dish looks amazing, I really have enjoyed your photography, especially the composition and lighting. Saving this, my hubby loves pasta dishes and seafood dishes so this is a win-win. Thanks for sharing your recipes!

  • rebecca
    July 9, 2018 at 4:27 pm

    5 stars
    one pot pasta?! yes please! this looks so delicious and I love how easy it is with the smoked salmon

  • Marie
    July 9, 2018 at 4:21 pm

    5 stars
    What a wonderful way to use smoked salmon! I’ve never tried it in a pasta before. I need to try that. Love that you paired it with asparagus too. It’s one of my favourite seasonal vegetables.


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