Best 8 Tortellini W Smoked Salmon Dill Recipes

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Tortellini with smoked salmon and dill is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. The combination of the delicate flavors of the tortellini, the smoky salmon, and the fresh dill creates a dish that is both flavorful and visually appealing. This article will provide you with the best recipe for tortellini with smoked salmon and dill, so that you can enjoy this delicious dish in your own home.

Here are our top 8 tried and tested recipes!

SMOKED SALMON AND TORTELLINI SALAD



Smoked Salmon and Tortellini Salad image

This is a super-easy salad with knock-em-dead flavours! Great for brunch or a light meal. This makes 4 appetizer or 'salad' servings, but it can serve 2 as a main course.

Provided by evelynathens

Categories     Brunch

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sour cream
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon dry white wine
1/4 teaspoon pepper
1 (1/2 lb) package fresh cheese tortellini
1 tablespoon olive oil
1/2 cup thinly sliced red onion
1/4 cup chopped green onion top
1/4 cup chopped fresh dill
2 tablespoons drained capers
4 ounces smoked salmon, cut into thin strips

Steps:

  • Whisk sour cream, oil, juice, Dijon, wine and pepper together.
  • Chill until ready to use.
  • Cook tortellini until al dente; drain.
  • Transfer to bowl.
  • Add 1 tablespoon of oil and toss to coat.
  • Add onion, onion tops, dill and capers; toss again.
  • Cool.
  • Add salmon and enough dressing to coat and toss well.
  • (can be made 8 hours ahead; cover and chill.).

Nutrition Facts : Calories 412, Fat 25.6, SaturatedFat 6.6, Cholesterol 37.1, Sodium 652.5, Carbohydrate 31.7, Fiber 2, Sugar 2.1, Protein 14.4

TORTELLINI WITH SALMON-RICOTTA SAUCE



Tortellini with Salmon-Ricotta Sauce image

I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 package (9 ounces) refrigerated cheese tortellini
2 green onions, sliced
1 teaspoon butter
2 garlic cloves, minced
1 teaspoon cornstarch
1 cup fat-free milk
1/2 cup shredded part-skim mozzarella cheese
1 cup fat-free ricotta cheese
1 pouch (7.1 ounces) boneless skinless pink salmon
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons lemon juice
1/4 teaspoon salt

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon zest, lemon juice and salt., Drain tortellini; add to ricotta sauce. Cook and stir until heated through.

Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SMOKED SALMON TORTELLINI WITH BECHAMEL SAUCE



Smoked Salmon Tortellini with Bechamel Sauce image

I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.

Provided by JENI4SPADE

Categories     Sauces

Time 50m

Yield 8

Number Of Ingredients 12

2 (9 ounce) packages cheese tortellini
1 ¼ cups milk
¼ small onion
1 bay leaf
2 whole cloves
1 pinch ground nutmeg
¼ cup butter
1 red bell pepper, chopped
½ pound fresh asparagus, trimmed and quartered
10 ounces fresh mushrooms, sliced
1 pound smoked salmon, chopped
2 tablespoons all-purpose flour

Steps:

  • Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.
  • In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.
  • Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.
  • Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 36.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 745.9 mg, Sugar 5.2 g

CHEESY BAKED TORTELLINI WITH SALMON



Cheesy Baked Tortellini With Salmon image

A dish with a helpful shortcut, and easy too! Serve this yummy dish with a fresh green salad and some crunchy bread to scoop up the "homemade" sauce. The fish, pasta and sauce all finished at the same time and I literally spent 30 minutes from start to finish to make this meal as the prep time overlaps with the cooking time.

Provided by Nif_H

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces cheese tortellini
1 1/4 cups alfredo sauce (low fat is OK)
1 tablespoon fresh dill, chopped
2 tablespoons green onions, thinly sliced
1 teaspoon olive oil
4 ounces salmon fillets, skinless
salt and pepper
1 cup mozzarella cheese, grated (low fat is OK)

Steps:

  • Preheat oven to 400°F.
  • Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes.
  • Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil.
  • In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste.
  • When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top.
  • Bake in oven for 15 minutes or until lightly browned.

Nutrition Facts : Calories 388.6, Fat 14.5, SaturatedFat 7.1, Cholesterol 72.4, Sodium 487.5, Carbohydrate 40.8, Fiber 1.7, Sugar 1.2, Protein 23.3

SMOKED SALMON TORTELLINI WITH BECHAMEL SAUCE



Smoked Salmon Tortellini with Bechamel Sauce image

I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.

Provided by JENI4SPADE

Categories     Sauces

Time 50m

Yield 8

Number Of Ingredients 12

2 (9 ounce) packages cheese tortellini
1 ¼ cups milk
¼ small onion
1 bay leaf
2 whole cloves
1 pinch ground nutmeg
¼ cup butter
1 red bell pepper, chopped
½ pound fresh asparagus, trimmed and quartered
10 ounces fresh mushrooms, sliced
1 pound smoked salmon, chopped
2 tablespoons all-purpose flour

Steps:

  • Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.
  • In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.
  • Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.
  • Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 36.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 745.9 mg, Sugar 5.2 g

CREAMY SMOKED SALMON AND DILL TART



Creamy Smoked Salmon and Dill Tart image

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Yield Serves 6

Number Of Ingredients 11

5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs

Steps:

  • Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

SALMON AND DILL TORTELLINI SALAD



Salmon and Dill Tortellini Salad image

Make and share this Salmon and Dill Tortellini Salad recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (375 g) packet filled tortellini (cheese or spinach flavours)
1 (415 g) can salmon, drained
1 tablespoon capers (optional)
2 stalks celery, finely sliced
1 small cucumber, thinly sliced
1/2 cup low-fat plain yogurt
2 teaspoons grainy mustard
1/4 cup bottled Italian salad dressing
2 teaspoons fresh dill, chopped
2 tablespoons water
1 teaspoon sugar

Steps:

  • Cook tortellini according to packet directions until just done.
  • Drain.
  • Combine tortellini with flaked salmon and remaining ingredients in a large bowl.
  • Make the dressing by whisking all the dressing ingredients together in a small bowl until smooth.
  • Just before serving add the dressing to the salad and toss through gently.
  • This can be served cold or warm.

Nutrition Facts : Calories 502, Fat 15.1, SaturatedFat 4.9, Cholesterol 94.5, Sodium 698.4, Carbohydrate 56, Fiber 2.6, Sugar 10.7, Protein 35.5

SMOKED SALMON PASTA AND DILL



Smoked Salmon Pasta and Dill image

Tossed in a creamy sauce and fresh dill, our Smoked Salmon Pasta and Dill is a sumptuous entrée. Try our delicious Smoked Salmon Pasta and Dill tonight.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
1/2 cup chopped cucumbers
3 oz. smoked salmon, cut into thin strips
2 tsp. chopped fresh dill
1 pkg. (9 oz.) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)

Steps:

  • Place cream cheese and milk in medium saucepan; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
  • Add cucumbers, salmon and dill; mix well. Cook 5 min. or until heated through, stirring occasionally.
  • Toss with the hot tortellini.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 18 g

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best results. Look for ripe tomatoes, crisp asparagus, and tender tortellini.
  • Don't overcook the tortellini: Cook the tortellini according to the package instructions, being careful not to overcook them. Overcooked tortellini will become mushy and lose their texture.
  • Add the vegetables at the right time: Add the vegetables to the skillet at different times depending on how long they take to cook. For example, add the asparagus and sun-dried tomatoes first, followed by the spinach and peas.
  • Season to taste: Be sure to taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
  • Serve immediately: Serve the tortellini while it is still hot. This dish is best enjoyed fresh out of the skillet.

Conclusion:

Tortellini with Smoked Salmon and Dill is a quick and easy meal that is perfect for a busy weeknight. With its combination of tender tortellini, flavorful smoked salmon, and creamy sauce, this dish is sure to please everyone at the table. Using a variety of colorful vegetables like asparagus, sun-dried tomatoes, spinach, and peas adds nutritional value and visual appeal. The fresh dill adds a bright, herbaceous flavor that complements the other ingredients perfectly. By following these tips, you can create a delicious and satisfying meal that the whole family will love.

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