Ingredients:

  • 1.25 lbs (570g) skinless salmon fillet, pin bones removed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) sea salt, plus more to taste
  • 1/4 tsp (1.25ml) freshly ground black pepper, plus more to taste
  • 1 lb (450g) pasta (penne, fusilli, or farfalle recommended)
  • Salt for pasta water
  • 2 tbsp (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 2 tbsp (30ml) chopped fresh dill
  • 1/4 tsp (1.25ml) red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Pat the salmon dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in the large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, or until cooked through and easily flakes with a fork. Remove the salmon from the skillet and set aside to cool slightly. Flake the salmon into bite-sized pieces.
  4. In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
  6. Stir in the heavy cream, Parmesan cheese, lemon zest, dill, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Add the cooked pasta to the sauce and toss to coat. Add a little reserved pasta water if the sauce is too thick.
  8. Gently fold in the flaked salmon, being careful not to break it up too much.
  9. Serve immediately, garnished with fresh dill sprigs and lemon wedges. Offer extra Parmesan cheese at the table.