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Smoked Salmon Linguine

Smoked Salmon Linguine with Basil, Asparagus, and Lemon Mascarpone

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We love to pair smoked salmon with something creamy, so we thought we'd try a silky mascarpone sauce over linguine. There's dill and lemon to keep things bright, and sautéed peas and asparagus to add crisp-tender snap and a little more green to the plate.

  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 840
  • Protein 32g
  • Total Carb 104g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    • 6 ounces
    • asparagus
  • basil
    • 1/8 ounce
    • basil
  • garlic
    • 1 clove
    • garlic
  • linguine
    • 9 ounces
    • linguine
  • lemon
    • 1
    • lemon
  • smoked salmon
    • 3 ounces
    • smoked salmon
  • peas
    • 1/4 cup
    • peas
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise on a diagonal into 1-inch pieces. Thinly slice basil leaves, discarding stems. Mince garlic.

  2. Cook linguine

    Cook linguine

    Season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain linguine and return to pot, off heat.

  3. Prepare lemon and salmon

    Prepare lemon and salmon

    While pasta cooks, if you have a zester and want to infuse your pasta with even more flavor, zest up to whole lemon, then halve. Tear smoked salmon into 1-inch pieces.

  4. Cook vegetables

    Cook vegetables

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add garlic and sauté, stirring, until fragrant, about 30 seconds. Add peas and asparagus and cook, stirring occasionally, until tender and bright green, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.


  5. Finish linguine

    Finish linguine

    To pot with linguine, still off heat, stir in lemon zest (if using), juice of ½ lemon, and half of mascarpone. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Season with ½ teaspoon salt and pepper as desired. Save remaining lemon to brighten a glass of water.

  6. Plate smoked salmon linguine

    Plate smoked salmon linguine

    Divide linguine between shallow serving bowls. Scatter over smoked salmon and top with vegetables. Dollop over remaining mascarpone, then garnish with basil and pepper as desired. Enjoy!

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