With our long-anticipated spring finally here, it’s time to pack away those wintery comfort foods and start enjoying lighter spring fare.

Smoked salmon is a staple in my household right now, especially for lox and bagels (or Savoury Waffles Eggs Benedict). So I was excited to make this pasta recipe from the 2017 Milk Calendar, which uses smoked salmon and fresh spring vegetables – asparagus, green beans and snap peas.

You can find the thinly sliced smoked salmon (or “lox” as it is sometimes labelled) in the frozen section of the grocery store with other frozen fish. Smoked salmon can be a little pricey, however if you can shop at Costco, it is much more affordable.

Because of my personal taste preferences, next time I would double the veggies and halve the pasta, however my fiancé loved the dish just as it was. If you want to pump up the vegetable content even more, try using veggie noodles instead!

Alternative Versions

For a change, try making this dish with zucchini noodles (or “zoodles”) or spaghetti squash instead of the linguine.

For zoodles, use a spiralizer or a mandolin to cut the zucchini into noodles. Put the zoodles into a colander, sprinkle with salt, and let them sit for half an hour. Then rinse and pat dry. This will help the noodles not be as watery when you add them to the sauce.

For spaghetti squash, cook the squash as usual (the microwave or oven are my preferred methods) and scrape strands of squash out of shell.

To incorporate the squash noodles, cook the asparagus, green beans, snap peas and edamame in boiling water for a few minutes, then drain. Follow steps 2 and 3 of the recipe. Add the zucchini noodles or spaghetti squash in at the same time as the salmon and mint and serve.

The flavours from the mint and the lemon really pop, making this a meal that I will enjoy a few more times this summer. I hope you like this dish as much as I do!

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Smoked Salmon Pasta Primavera
Prep Time
20 minutes
Cook Time
20 minutes
6 servings


12 oz (375 g) linguine
1/2 lb (250 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces.
1/4 lb (125 g) halved green beans (about 1 large handful)
1 cup (250 ml) sugar snap peas, trimmed
1/2 cup (125 ml) frozen shelled edamame beans or peas
1 tbsp (15 ml) butter
1 small onion, minced
2 cloves garlic, minced
3 tbsp (45 ml) all-purpose flour
2 1/2 cups (625 ml) milk
1/2 tsp (2 ml) salt
to taste freshly ground pepper
(140-200 g package) smoked salmon, cut into wide strips
1/2 cup (125 ml) coarsley chopped fresh mint
1/2 lemon


  1. In a large pot of boiling salted water, cook linguine for 10 minutes or until al dente,adding asparagus, beans, and sugar snap pas during the last 3 minutes of cooking and the edamame during the last minute. (If the asparagus or beans are super thin, add during the last 2 minutes.) Drain well.
  2. Meanwhile, in a large saucepan, melt butter over medium heat. Add onion and garlic. Cook, stirring for 3 minutes. Stir in flour. Very gradually whisk in milk and cook until smooth. Cook, stirring often, for about 5 minutes until the mixture boils and has thickened. Add salt and pepper.
  3. Add pasta mixture to sauce and stir. Stir in salmon and mint until just mixed. Squeeze juice from lemon into pasta, stir and serve.