Creamy Lemon Dill Salmon (Print Version)
Tender salmon and pasta in a silky lemon-dill cream sauce accented by garlic and fresh herbs.
# What You'll Need:
→ Seafood
01 -
2 center-cut fresh salmon fillets, skin removed and patted dry
→ Pantry
02 -
1/4 cup all-purpose flour for dredging
03 -
1 tablespoon olive oil
04 -
1 tablespoon unsalted butter
05 -
Salt to taste
06 -
Freshly ground black pepper to taste
→ Sauce
07 -
2 cloves garlic, minced
08 -
1/2 cup chicken broth or dry white wine
09 -
1/2 cup heavy cream
10 -
2 tablespoons freshly squeezed lemon juice
11 -
2 tablespoons chopped fresh dill
→ Pasta
12 -
225 grams (8 ounces) fettuccine or linguine pasta
→ Garnish (optional)
13 -
Chopped fresh parsley
14 -
Grated Parmesan cheese
# Steps to Follow:
01 -
Pat salmon fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
02 -
Heat olive oil and butter in a skillet over medium-high heat. Place salmon in pan and sear without moving for 2 minutes. Flip and cook an additional 2 minutes until cooked through. Remove from pan and set aside.
03 -
In the same pan, add chicken broth or white wine and scrape browned bits from the bottom. Stir in minced garlic and cook for 30 seconds until fragrant.
04 -
Reduce heat to low and stir in heavy cream and lemon juice. Return salmon to the pan, breaking into bite-sized pieces. Stir in chopped dill and simmer gently for 2 to 3 minutes until sauce thickens.
05 -
Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain pasta.
06 -
Add cooked pasta to the sauce and toss gently to coat. Use reserved pasta water gradually to adjust sauce consistency for a silky texture. Serve immediately garnished with parsley or Parmesan as desired.
# Additional Notes:
01 -
Patting salmon dry ensures a crispy crust. Reserve pasta water to achieve a smooth, glossy sauce finish.
02 -
Simmer sauce gently to prevent separation and maintain velvety texture.