Ingredients:

  • 1 lb skinless salmon fillets, cut into 1-inch cubes
  • 12 oz linguine or fettuccine, broken in half
  • 4 cups low sodium chicken or vegetable stock
  • 1/2 cup heavy cream (double cream)
  • 1/4 cup dry white wine (optional)
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped fresh dill (or parsley)
  • 1/2 cup freshly grated Parmesan cheese (plus more for serving)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season the cubed salmon generously with salt and pepper. Set aside.
  2. Melt butter and oil in a large, deep skillet over medium heat. Sauté the minced shallots until translucent (about 3 minutes). Add garlic and cook for 1 minute more until fragrant.
  3. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half (about 2 minutes).
  4. Pour in the chicken/vegetable stock. Bring the liquid to a rolling boil. Add the broken pasta, lemon zest, salt, and pepper. Stir well.
  5. Reduce the heat to a steady simmer. Cover the skillet and cook for 8–10 minutes, stirring every 2 minutes to prevent sticking, until the pasta is nearly al dente.
  6. Stir in the heavy cream and lemon juice. Gently nestle the seasoned salmon cubes into the simmering liquid. Do not stir aggressively.
  7. Continue to simmer, uncovered, for another 4–6 minutes, or until the pasta is perfectly cooked and the sauce has thickened enough to coat the back of a spoon. The salmon should flake easily.
  8. Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning. Stir in half of the fresh dill.
  9. Serve immediately, garnished generously with the remaining fresh dill and extra Parmesan cheese.