Ingredients:

  • 12 ounces (340 g) of fettuccine or penne pasta
  • Salt for boiling water
  • 1 pound (450 g) of salmon fillets (skin-on or skinless)
  • 1 tablespoon (15 mL) of olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons (30 g) of unsalted butter
  • 3 cloves of garlic, minced
  • 1 cup (240 mL) of heavy whipping cream
  • ½ cup (120 mL) of chicken or vegetable broth
  • 1 cup (100 g) of freshly grated Parmesan cheese
  • 1 teaspoon (5 g) of lemon zest
  • 1 tablespoon (15 mL) of fresh lemon juice
  • 2 tablespoons (30 g) of fresh dill or parsley, chopped
  • Salt and black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook fettuccine for 8-10 minutes until al dente. Reserve ½ cup of pasta water, then strain and set aside.
  2. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook salmon for 4-5 minutes per side until internal temperature reaches 145°F (63°C). Remove from skillet and flake into bite-sized pieces.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Whisk in cream and broth, and bring to a gentle simmer. Stir in Parmesan cheese, lemon zest, lemon juice, dill/parsley, salt, and pepper.
  4. Add cooked pasta to the creamy sauce, tossing to combine. If needed, add reserved pasta water to reach the desired creamy consistency. Gently fold in flaked salmon.
  5. Plate the pasta, garnishing with extra herbs and Parmesan if desired.