Pan-seared salmon, perfectly seasoned and cooked to tender perfection, served over al dente fettuccine, all enveloped in a luscious creamy dill and lemon sauce. This dish brings together the richness of the salmon with the fresh, tangy flavors of dill and lemon, creating a balanced meal that’s both indulgent and refreshing. It’s ideal for a cozy dinner or a special occasion. Let’s dive in!
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
For the Fettuccine and Sauce:
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh dill or lemon slices (for garnish)
Directions
- Cook the Fettuccine:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
- Pan-Sear the Salmon:
- Season the salmon fillets with salt, pepper, and lemon juice.
- Heat olive oil in a large skillet over medium heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes per side, or until the salmon is golden brown and cooked through. Remove from the pan and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 5-7 minutes until it begins to thicken.
- Stir in the fresh dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Add the Parmesan cheese and stir until melted and well incorporated into the sauce.
- Toss the Fettuccine:
- Add the cooked fettuccine to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, use a little reserved pasta water to loosen it up.
- Assemble and Serve:
- Plate the fettuccine and top with the seared salmon fillets.
- Garnish with extra fresh dill or lemon slices, if desired.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Be careful not to overcook the salmon to keep it moist and tender.
- This dish pairs beautifully with a crisp green salad or steamed vegetables.