Cold Lemon Pasta with Smoked Salmon and Walnuts

Atsuko

May 30, 2026

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Atsuko

Founder of @Umami Sans Frontières

This cold lemon salmon pasta is inspired by Southern Italian lemon pasta and makes a refreshing dish for warm weather.🍋 As Dubai gets hotter, I start craving lighter meals with fresh, bright flavors. This recipe combines the refreshing aroma of lemon with the savory taste of smoked salmon and the richness of walnuts. The lemon paste is made with walnuts, olive oil, and Parmesan cheese, giving the pasta a nice balance of freshness and depth. It is light and zesty, but still flavorful enough to feel satisfying. To finish, sprinkle the pasta with black pepper, Parmesan cheese, and chopped walnuts for extra aroma and texture. If you have dill, add a little on top for an even fresher flavor.

Expense

💵

Preparation

25 mins

Baking time

Rest Time

Ingredients

Cooking time: About 25 minutes

Ingredients:

For 4 people:

320–360 g short pasta, such as fusilli or penne
200 g smoked salmon
40–50 ml lemon juice, about 1 lemon
Zest from 1 lemon, yellow part only
4–5 tablespoons olive oil
40 g walnuts, plus extra for topping
About 50 g Parmesan cheese, grated or powdered, plus extra for topping
A very small amount garlic, optional
Salt and black pepper, to taste
Fresh herbs, optional

How to make it:

1/ Make the lemon paste: Grate the lemon zest and measure the lemon juice. Place the lemon zest, lemon juice, walnuts, olive oil, Parmesan cheese, and a small amount of garlic in a blender. Blend until smooth. Taste and add a little salt if needed.

2/ Cook the pasta: Bring a large pot of water to a boil and add salt. Cook the pasta according to the package instructions. Once cooked, rinse it briefly under cold water, then drain it very well.

3/ Mix the pasta with the lemon paste: Place the pasta and lemon paste in a large bowl. Mix until the pasta is well coated with the sauce. Tear some of the smoked salmon into pieces and gently mix it into the pasta.

4/ Finish and serve: Transfer the pasta to serving plates. Place the remaining smoked salmon on top. Drizzle with a little olive oil, then sprinkle with Parmesan cheese and black pepper. If you like, add some chopped walnuts and a little dill on top. Taste and adjust with salt if needed.

🌟 Tips for a Fresh and Balanced Flavor 🌟

⭐️ Use only the yellow part of the lemon zest: When grating the lemon zest, use only the yellow part of the peel. The white part can taste bitter, so grate only the surface. This will give the pasta a fresh and fragrant lemon flavor.

⭐️ Be careful not to add too much lemon juice: Use 40–50 ml lemon juice as a guide. The first time I made this pasta, I used the juice of two lemons, and my family told me it was a little too sour. A chilled pasta dish should taste fresh, but if the acidity is too strong, it can hide the flavor of the smoked salmon and Parmesan cheese. Start with a smaller amount of lemon juice, then taste and adjust little by little.

⭐️ Drain the pasta well: After rinsing the pasta under cold water, make sure to drain it very well. If too much water remains, the lemon paste will become diluted and the pasta may taste watery.

⭐️ When using gluten-free pasta: Gluten-free pasta often becomes firmer after cooling. Depending on the type of pasta you use, it is okay to cook it a little longer than the package instructions. Check the texture as it cooks so it does not become too firm after cooling.

⭐️ Do not chill it too much: Instead of chilling the pasta for a long time in the refrigerator, it is best to let it rest briefly before serving. If it becomes too cold, the aroma and flavor may be harder to notice. Finishing it shortly before serving helps bring out the lemon fragrance and the savory taste of the salmon.

⭐️ Enjoy small finishing touches: Chopped walnuts add a lovely crunch and a nutty aroma. If you have dill, just a little on top gives the pasta a refreshing flavor and goes very well with salmon. A final sprinkle of Parmesan cheese and black pepper also helps bring the whole dish together.