Ingredients

The following ingredients have 5 Servings
  • 1 lb dried fettuccine noodles
  • 2 tsp salt
  • 10 oz salmon fillet
  • salt and freshly ground pepper to taste
  • 1 lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp fresh dill (chopped)
  • 1/2 cup peas

Instruction

  • Fill a large pot with water and bring to a boil.
  • Oil grill and heat  to 350°
  • Season salmon fillet with salt and pepper.
  • Zest lemon over the fillet, then slice the lemon and arrange lemon slices over the fillet.
  • Grill salmon, skin side down,  20 minutes or until flesh is opaque and can be flaked with a fork. Briefly turn the fillet over, flesh side down, so that the salmon and lemons get a quick sear, about 1 minute.
  • Remove salmon to a plate. Remove and discard skin and break salmon up into large chunks.
  • Add fettuccine noodles and salt to boiling water, and cook until al dente, about 8 minutes.
  • Scoop out 2 cups of the pasta water and reserve.
  • Drain pasta and quickly return to the pot over low heat, along with butter and cheese, and toss until butter is melted.
  • Add pasta water a little at a time, tossing, until a creamy sauce is formed and is the consistency that you like.
  • Remove from heat, add salmon and peas and toss, adding more pasta water to thin the sauce if desired.
  • Serve immediately, sprinkled with fresh dill and with the grilled lemon slices for garnish.