Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin on or off
  • 1 tbsp / 15ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 lemon, juiced
  • 1 lb / 450g pasta (fettuccine, linguine, or penne)
  • 4 quarts / 4 liters water
  • 2 tbsp / 30ml salt
  • 2 tbsp / 30g unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup / 60ml dry white wine (optional)
  • 1 cup / 240ml heavy cream
  • 1/4 cup / 60ml grated Parmesan cheese, plus more for serving
  • 1/4 cup / roughly chopped fresh dill
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh dill sprigs
  • Lemon wedges

Instructions:

  1. Bring salted water to a boil and cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Season salmon fillets with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, or until cooked through and flaky. Set aside and flake into bite-sized pieces.
  3. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Deglaze the pan with white wine (if using) and let it reduce slightly.
  4. Stir in heavy cream, Parmesan cheese, dill, and red pepper flakes (if using). Simmer until the sauce thickens slightly (about 5 minutes). Season with salt and pepper to taste.
  5. Add the cooked pasta and flaked salmon to the sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
  6. Garnish with fresh dill sprigs and serve immediately with extra Parmesan cheese and lemon wedges.