Lemon-Dill Salmon Fettuccine
This Lemon-Dill Salmon Fettuccine is a vibrant and flavorful dish featuring flaky salmon, al dente fettuccine, and a zesty lemon-dill sauce. It's a perfect meal for a weeknight yet elegant enough for a special occasion.
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 2 salmon fillets (6 oz), skin on or off
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/4 cup dry white wine or vegetable broth
- 1/2 cup heavy cream (optional, for creamier sauce)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill chopped
- 1/4 cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
- Reserved pasta water
- Freshly grated Parmesan cheese for serving (optional)
Instructions
Instructions
- Cook fettuccine in generously salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- Pat salmon fillets dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook salmon 4-6 minutes per side until flaky, then remove and flake into bite-sized pieces.
- In the same skillet, add remaining 1 tablespoon olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Deglaze the pan with wine or broth. Stir in heavy cream (if using) and simmer for 2-3 minutes to thicken.
- Stir in fresh lemon juice and lemon zest.
- Add cooked fettuccine to the skillet and toss to coat, adding reserved pasta water if the sauce is too thick.
- Gently fold in the flaked salmon, fresh dill, and fresh parsley.
- Adjust seasoning as needed and serve immediately, garnished with Parmesan cheese if desired.
Notes
For a richer sauce, definitely include the heavy cream. Don't overcook the salmon to keep it tender and moist. A good quality dry white wine (like Sauvignon Blanc or Pinot Grigio) will enhance the flavor of the sauce.