Lemon Dill Salmon Capellini

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

The weekend is coming up and I wanted to add this Lemon Dill Salmon Capellini to your radar. Quite a few of you were looking for a good summer recipe that doesn’t involve a grill and I think you might like this one!

You also have to be into vodka, cream and salmon. Can you dig?

The vodka cream sauce here is flavored with a good dose of dill and lemon juice.  It feels incredibly light and with the combination of the texture of capellini, you’re probably not going to want to stop eating said Lemon Dill Capellini with Salmon. It’s a texture thing. I cannot resist capellini. I feel like it’s so light it doesn’t have calories. I know I’m wrong.

Now, we just need to you to have some leftover salmon to use and we’re one step closer to dinner!

Ingredients are gathered.

Broiling salmon is really easy. I put it on a baking sheet, seasoned with salt, pepper and drizzled olive oil. I broiled for about 10-15 minutes. Flipped and broiled until cooked through.

I then leave the skin under the broiler until it’s crispy because I cannot resist crispy salmon skin. That’s a whole other post. I digress.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Bust out your microplane zester, because we’re zesting some lemon to start with.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Onions are sauteed.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

In goes the chicken stock & cream.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Cook to reduce.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Add the zest, lemon juice and dill.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Add the salmon in. You just want to heat it through in the sauce.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Marry the capellini with the salmon.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Serve it up with some extra dill and a hit of lemon juice.

Lemon Dill Capellini with Salmon is a great light Summer dish. A great use for salmon leftovers. Find the recipe on Shutterbean.com

Welcome to the Summer rotation,  Lemon Dill Capellini with Salmon!

I sure do like you.

Lemon Dill Capellini with Salmon

serves 4

recipe slightly adapted from Gourmet Magazine

  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup vodka
  • 1/2 cup chopped fresh dill
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon blacked pepper
  • 2 1/2 cups flaked broiled salmon
  • 10 oz. capellini
  • lemon wedges, for serving

 

Cook onion with salt in oil in a heavy saucepan over medium heat, stirring occasionally, until softened, 5 to 6 minutes. Add broth, cream, vodka, and salt and bring to a boil, until sauce is reduced to 2 cups, about 10 to 12 minutes.

Remove from heat and stir in dill, lemon zest, juice, and pepper.  Add salmon to the saucepan and cook over low heat until the fish is just heated through, about 2 to 3 minutes.

While fish is heating, cook pasta in large pot of well-salted boiling water. Return pasta to pot, then toss with sauce. Serve in bowls  making sure to evenly distribute the salmon. Spoon remaining sauce on top. Garnish with extra dill and lemon wedges.

 

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  • Marie

    This looks yummy.
    What do you recommend I substitute for the vodka?

    Thank you

    • Tracy

      Perhaps more lemon? Or white wine? Are you looking for it to not use alcohol?

  • Katie

    Made this tonight and it was great and pretty quick for a weeknight! Definitely going into the rotation.

  • cori

    I have Celiac disease so I can’t eat gluten. Per my doctor I’m also cutting out dairy for a while (boo). I needed to make this though. I did tonight with Banza angel hair pasta and pea-milk based half and half instead of cream. It was awesome. I can only imagine how delicious it would have been with real cream. Hopefully soon I can make it that way! We are adding this to our favorites. Thanks!

  • Autumn

    WHOA! that’s what you’ll say at the first bite! I had to make this asap when Tracy posted it because I knew I’d love it. I made it last night and holy crap I couldn’t believe just HOW good it was!! I 1/2’d the recipe and I’m about the eat the rest for lunch now cold. YUM. It’s was super easy and quick for a weeknight meal and I’ll be making this again soon!

  • Chris

    Tracy
    Your menu format is amazing
    What program are you using ?
    Photoshop ?

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