Salmon Fettuccine in Creamy Dill Sauce

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.