Description
A luxurious yet light pasta featuring seared Atlantic salmon, a velvety lemon-cream sauce, and fresh aromatic dill.
Ingredients
Scale
- 1 lb salmon fillets, cut into 4 portions
- 12 oz linguine or fettuccine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 large lemon (zested and juiced)
- 3 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just before al dente. Reserve 1/2 cup of pasta water, then drain.
- Season salmon fillets with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until golden and cooked through. Remove salmon from pan and set aside.
- In the same skillet, add the remaining tablespoon of butter and sauté minced garlic for 30-60 seconds until fragrant.
- Stir in the lemon juice and lemon zest, allowing the liquid to simmer for 2 minutes to reduce slightly.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened.
- Add the cooked pasta and chopped fresh dill to the skillet. Toss gently to coat the noodles in the sauce, adding reserved pasta water as needed to reach a creamy consistency.
- Place the seared salmon fillets on top of the pasta or flake them in. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion