Premium freshwater glacial mountain salmon available for delivery nationwide.

Angel Hair Pasta with Smoked Salmon & Lemon

angel hair pasta with smoked salmon and lemon



350g dried angel hair pasta

½ c spreadable cream cheese, at room temperature

¾ C sour cream

1 lemon, zest finely grated, juiced

Salt & pepper

200g cold smoked salmon, torn

2 T dill sprigs

1 T drained baby capers



  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/3 C of the cooking liquid.
  2. Return the reserved cooking liquid to the pan.
  3. Add cream cheese, sour cream, lemon zest and juice. Stir until smooth and season with salt and pepper.
  4. Add pasta and toss to coat. Divide among plates and top with the smoked salmon, dill and capers.


Serves 4.

Recipe adapted from


To order salmon for this recipe, click here!