Ingredients

The following ingredients have 4 Servings
  • 1/2 pound fresh salmon
  • Salt & pepper (to taste)
  • Flour (for dredging)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup chicken broth (or dry white wine)
  • 1 teaspoon lemon juice
  • 2 cloves garlic (minced)
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon fresh dill (chopped)
  • Optional garnish: fresh parsley, parmesan cheese
  • 4 ounces uncooked pasta

Instruction

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
  • Season the salmon with salt & pepper and coat it in the flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
  • Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
  • Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
  • Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.