Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or farfalle)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) skinless salmon fillets, cut into 1-inch (2.5cm) cubes
  • 1 shallot, finely chopped (or 1/4 medium onion)
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (optional - chicken broth can be substituted)
  • 1 cup (240ml) heavy cream (double cream)
  • ½ cup (120ml) reserved pasta water
  • ¼ cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Fresh dill sprigs, lemon wedges

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Add salmon to the skillet and cook until lightly browned and cooked through, about 5-7 minutes. Be careful not to overcook it; you want it to be nice and flaky.
  4. If using, pour in white wine and let it simmer for 1-2 minutes to reduce slightly.
  5. Stir in heavy cream, reserved pasta water, Parmesan cheese, dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  6. Add the cooked pasta to the skillet and toss to coat. Serve immediately, garnished with fresh dill sprigs and extra Parmesan cheese. The creamy dreamy salmon pasta recipe is ready.