Lemon Dill Salmon with Creamy Pasta (Print version)

Tender salmon and linguine tossed in a silky lemon dill cream sauce for a fresh, cozy pasta dinner.

# Ingredients:

For the salmon

01 - 1 1/4 lb (565 g) salmon fillets, skin-on or skinless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1 tablespoon olive oil

For the pasta and sauce

06 - 12 oz (340 g) linguine or fettuccine
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely chopped
09 - 3 cloves garlic, minced
10 - 1/3 cup (80 ml) dry white wine or low-sodium chicken broth
11 - 1 cup (240 ml) heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 lemon, zested and juiced
14 - 1/4 cup chopped fresh dill, plus more for serving
15 - 1/3 cup (30 g) finely grated parmesan, plus more for serving
16 - 1/2 cup reserved pasta water, as needed

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the salmon dry. Season both sides with kosher salt, black pepper, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side, depending on thickness, until golden and almost cooked through. Transfer to a plate.
04 - Reduce the heat to medium. Add butter, shallot, and garlic to the skillet. Cook for 1-2 minutes until softened and fragrant, scraping up the browned bits.
05 - Add wine or broth and let it bubble for 1 minute. Stir in heavy cream, Dijon, lemon zest, and dill. Simmer gently for 2-3 minutes until lightly thickened.
06 - Add the drained pasta and parmesan to the skillet. Toss with enough reserved pasta water to make the sauce glossy and loose.
07 - Flake the salmon into large pieces and fold it into the pasta. Add lemon juice to taste, adjust seasoning, and serve with extra dill and parmesan.

# Good to know:

01 - Best served immediately while the sauce is glossy.
02 - Use fresh dill for the cleanest flavor.
03 - Reserve pasta water before draining because it loosens the sauce without thinning the flavor.

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