Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) pasta (linguine, fettuccine, or penne)
  • Salt for pasta water
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (30 ml) fresh dill, chopped
  • Pinch of 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. Drain, reserving about 1 cup of pasta water.
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if using skin-on salmon. Cook until the skin is crispy and golden brown, about 4-5 minutes. Flip and cook until the salmon is cooked through and flakes easily with a fork, about 3-4 minutes more. Remove from the skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  5. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by half, about 2-3 minutes.
  6. Stir in the heavy cream, Parmesan cheese, lemon juice, dill, and red pepper flakes (if using). Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  7. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Gently flake the salmon into the pasta. Serve immediately, garnished with extra Parmesan cheese and fresh dill.