Ingredients:

  • 12 oz (340 g) tagliatelle
  • 1 teaspoon salt (for water)
  • 1 lb (450 g) salmon fillet, skinless and boneless
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240 mL) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup (60 mL) fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (50 g) breadcrumbs (optional, for topping)
  • 1 tablespoon olive oil (for drizzling on top)

Instructions:

  1. Boil water in a large pot with salt. Cook tagliatelle until al dente according to package instructions. Drain and reserve.
  2. Preheat the oven to 375°F (190°C). Season salmon with olive oil, salt, and pepper. Bake for 15-18 minutes until cooked through and flakes easily.
  3. In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in heavy cream, Parmesan cheese, lemon zest, lemon juice, dill, salt, and pepper. Cook until heated through, stirring constantly.
  4. Flake the cooked salmon into bite-sized pieces. In a mixing bowl, combine cooked pasta, salmon, and creamy sauce. Mix well.
  5. Transfer the mixture into a baking dish. If desired, top with breadcrumbs mixed with olive oil for added texture.
  6. Bake in the preheated oven for 15-20 minutes, until bubbly and golden on top.
  7. Let cool slightly before serving. Enjoy!