Ingredients
Scale
For the Salmon:
- 1 pound fresh salmon fillet, skin removed
- 2 tablespoons olive oil (or a bit more if needed!)
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
For the Pasta and Sauce:
- 1 pound fettucine or linguine
- 3 tablespoons butter
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup white wine (optional, but recommended!)
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil for the pasta. (you definitely want it really salty like the ocean!)
- While waiting for the water to boil, prepare the salmon:
- Pat the salmon dry with paper towels
- Season generusly with salt and pepper
- Heat olive oil in a large skillet over medium-high heat
- Cook salmon for 4-5 mins per side until just cooked through
- Remove from pan and set aside
- Cook the pasta according to package directions until al dente. DONT FORGET to reserve 1 cup of pasta water before draining!!!!
- In the same pan used for salmon:
- Melt butter over medium heat
- Add shallots and cook until softend (2-3 minutes)
- Add garlic and cook until fragrent (30 seconds)
- Pour in white wine if using, scraping up any browned bits
- Simmer until reduced by half
- Create the sauce:
- Add heavy cream to the pan
- Bring to a gentle simmer (dont let it boil!!!)
- Stir in Parmesan cheese until its melted
- Add lemon zest and dill
- Season with salt and pepper to taste
- Combine and finish:
- Break salmon into large flakes (but not too small!)
- Add cooked pasta to the sauce
- Gently fold in salmon peices
- Add pasta water as needed to reach desired consistancy
- Toss everything together carefully
Notes
- Dont overcook the salmon – it will continue cooking slightly when added back to the pasta
- Always always ALWAYS reserve pasta water – its literally liquid gold for getting the perfect sauce
- Room temp cream helps prevent sauce seperation
- Pat salmon dry before cooking for better searing
- Fresh herbs are best but dried work ok in a pinch
- Prep Time: 15
- Cook Time: 20
- Method: Stovetop
- Cuisine: Italian-American