spring is for salmon

pappardelle with poached salmon, capers & tarragon

Hello, pasta people!

I’m still catching up post-Passover, so today’s newsletter will be (a little) less talking and more cooking. Speaking of Passover…

Cooking eight breakfasts, lunches, and dinners without grains, seeds, and legumes is, to put it mildly, a challenge (particularly for a carb aficionado like me). It’s imperative to start the week with a game plan and so, over the years, my husband and I have perfected our Passover meal rotation—a collection of recipes so delicious, we (almost) forget what we can’t eat. This list now includes chicken schnitzel breaded in two coats of matzah meal (I might even prefer this to my usual panko),

’s Matzo Lahmajun—spiced ground meat, garlic, and softened cherry tomatoes spread over matzah and baked until bubbling—and Yotam Ottolenghi’s salmon cakes with capers and dill. Although Passover might be over, I’m still thinking about those salmon cakes, and so they’ve inspired today’s recipe.

Fresh fish rarely makes an appearance in my recipes, both because it can be a tough sell (particularly on social media, where Pasta Social Club began) and because I prefer to develop dishes that are cookable by the widest possible audience (aka vegetarian). Still, in my own home, I eat fish at least once a week, especially since one of D.C.’s best fish purveyors, The District Fishwife, is close by. Not to mention the warmer weather has me craving lighter, fresher flavors, and fish is just that. (There will be a handful of fish recipes in the cookbook, by the way, and they’re some of my favorites!)

pasta social club
meet my first cookbook, pasta every day
Here goes nothing: I wrote a cookbook! Okay, most of you probably know this by now. I wasn’t exactly secretive about the process—if you follow me on Instagram, you might have seen a sneak peek of the photoshoot back in June, not to mention it’s all over my Substack About page. I even snuck it into…
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Tarragon—a seriously underrated herb!—is my favorite part of this dish, so don’t skip it if you can find it. You can also throw in a handful of peas or 1-inch segments of asparagus to take advantage of spring produce. And, of course, feel free to swap the homemade pasta for your favorite store-bought pappardelle or fettuccine, or anything dried (farfalle and spaghetti would work great here, too).

Last but not least, I’m launching two new series starting in May: 1) a pasta of the month, featuring lesser-known shapes and how to make them; and 2) a summer pasta salad series. What do you think? :)

Enjoy the weekend!

PS: If you make this recipe, I’d love for you to share it via email and send me a photo at or on social media and tag @pastasocialclub.

Pappardelle with Poached Salmon, Capers & Tarragon

Serves 4

The full video is for paid subscribers

pasta social club
pasta social club
Meryl Feinstein