Ingredients:

  • 4 (6 oz/170g) skinless salmon fillets
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)
  • 1 pound (450g) pasta (penne, fusilli, or farfalle work well)
  • 4 quarts water (3.8 Liters)
  • 1 tablespoon salt (18 g)
  • 2 tablespoons butter (28g)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc) (120 ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup grated Parmesan cheese, plus extra for serving (25g)
  • 1/4 cup chopped fresh dill (5g)
  • 1/4 cup chopped fresh parsley (5g)
  • 1 lemon, zested and juiced (about 1 tablespoon juice)
  • Salt and pepper to taste
  • Optional: red pepper flakes for a touch of heat

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down if they have skin, and sear for 3-4 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork (internal temp 145F). Remove from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom. Reduce by half, about 2-3 minutes.
  6. Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
  7. Stir in dill, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. Flake the salmon into the sauce. Add the cooked pasta and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (if desired).