Lemon Dill Salmon Pasta (Print Format)

Tender salmon and pasta tossed in a vibrant lemon-dill cream sauce full of fresh, bright flavors.

# Ingredients:

→ Seafood

01 - 2 center-cut fresh salmon fillets, skin removed and patted dry

→ Dry Ingredients

02 - 2 tablespoons all-purpose flour for dredging
03 - Salt and freshly ground black pepper, to taste

→ Oils and Fats

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Aromatics & Herbs

06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh dill
08 - Fresh parsley or grated parmesan, for garnish (optional)

→ Liquids

09 - 1/2 cup chicken broth or dry white wine
10 - 1/2 cup heavy cream
11 - 2 tablespoons fresh lemon juice

→ Pasta

12 - 8 ounces pasta such as fettuccine or linguine

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, about 1 to 2 minutes less than package instructions. Reserve 1 cup of pasta water and drain.
02 - Pat salmon dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off excess.
03 - Heat a skillet over medium-high heat. Add olive oil and butter. Once hot, add salmon and sear without moving for 2 minutes. Flip and cook another 2 minutes. Remove from pan and set aside.
04 - Add chicken broth or white wine to the hot skillet, scraping up browned bits. Stir in minced garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium-low. Stir in heavy cream and fresh lemon juice. Return salmon to pan, breaking into bite-sized pieces. Add chopped dill and simmer 2 to 3 minutes until sauce thickens slightly.
06 - Add drained pasta to the sauce and toss gently to coat. Add reserved pasta water as needed to adjust sauce consistency. Serve immediately garnished with parsley or parmesan if desired.

# Tips:

01 - Patting salmon dry ensures optimal browning and crust formation during searing.
02 - Use freshly squeezed lemon juice for the most vibrant flavor.
03 - Reserving pasta water helps adjust sauce texture without diluting flavor.
04 - Heavy cream creates a velvety sauce that clings well to pasta.

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