Ingredients
2 tbsp unsalted butter
1 small onion cut into half moons
1 cup whipping cream
zest and juice of 1 lemon
1/2 tsp kosher salt
1/2tsp freshly ground black pepper
1 lb vermicelli (spaghetti will work too)
8 oz hot or cold smoked salmon cut into pieces
1/2 cup finely chopped flat-leaf parsley
Preparation
Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until mixture has thickened slightly, 4 to 5 minutes.
Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.
Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.
