Smoked Salmon Pasta



  • 16 oz. Thin Spaghetti
  • 2 tbsp. olive oil
  • 1 red onion, thinly sliced
  • 2/3 cup sour cream
  • 6 oz. baby spinach leaves
  • 0.7 oz. dill, chopped, reserving a few sprigs to garnish
  •  Wild Alaskan Smoked Sockeye Salmon can, flaked
  • 1/4 cup lemon juice


 Cooking Instructions:
  • Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain, reserving 2/3 cup of the cooking liquid. Return the spaghetti to the pan.
  • Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 minutes or until soft.
  • Stir in the sour cream and reserved cooking liquid. Season and bring to the boil. Stir through the spinach, chopped dill, salmon and lemon juice. Cook for 1 minute or until heated through. Pour over the spaghetti and toss to combine. Sprinkle with reserved dill sprigs.