Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta of your choice (penne, fusilli, or linguine)
  • 4 tablespoons (60g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (optional)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/4 cup (a generous handful) chopped fresh dill, plus more for garnish
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down if using skin-on fillets, and sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds, or until fragrant. Pour in white wine (if using) and let it simmer for 1-2 minutes, reducing slightly.
  5. Stir in heavy cream, lemon juice, dill, and Parmesan cheese. Season with salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  6. Flake the cooked salmon into bite-sized pieces and add it to the sauce. Add the cooked pasta to the skillet and toss to coat, adding a little of the reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with fresh dill and extra Parmesan cheese. Enjoy your salmon pasta!