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When it comes to creating a memorable meal that captures the essence of fresh, vibrant flavors, few dishes can rival Creamy Lemon Dill Salmon Pasta. This delightful recipe combines tender salmon, al dente fettuccine, and a rich, creamy sauce, all infused with the bright notes of lemon and the aromatic essence of dill. It is an enticing dish that appeals to both the palate and the eye, making it perfect for weeknight dinners or an elegant gathering.

Creamy Lemon Dill Salmon Pasta

Indulge in the delightful flavors of Creamy Lemon Dill Salmon Pasta, a dish that beautifully combines tender salmon and perfectly cooked fettuccine in a rich, creamy sauce infused with zesty lemon and fresh dill. Ready in under 30 minutes, this restaurant-quality meal is perfect for busy weeknights or special occasions. With its balance of protein and carbs, it's as nourishing as it is delicious. Treat your taste buds and impress your guests with this comforting yet elegant recipe!
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Ingredients
  

12 oz fettuccine pasta

2 tablespoons olive oil

2 salmon fillets (approximately 6 oz each)

Salt and black pepper, to taste

2 cloves garlic, minced

1 cup heavy cream

Zest of 1 lemon

Juice of 1 lemon

1/2 cup freshly grated Parmesan cheese

2 tablespoons fresh dill, chopped (plus extra for garnish)

Fresh spinach (optional, for added freshness)

Lemon wedges, for serving

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve about 1 cup of the pasta water, then drain the pasta in a colander and set aside.

    Cook the Salmon: In a large skillet, heat the olive oil over medium-high heat. Season both sides of the salmon fillets generously with salt and black pepper. Carefully place the salmon, skin-side down, in the skillet. Cook for about 4-5 minutes or until the skin becomes crispy. Flip the salmon fillets and continue cooking for another 4-5 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork. Once cooked, transfer the salmon to a plate and allow it to rest for a few minutes.

      Make the Creamy Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic to the residual oil and sauté for about 30 seconds, or until fragrant, taking care not to burn it. Pour in the heavy cream, stirring continuously to combine, and allow the mixture to come to a gentle simmer.

        Add Lemon and Cheese: Incorporate the lemon zest and fresh lemon juice into the cream. Gradually whisk in the grated Parmesan cheese, mixing until it melts completely and the sauce is velvety and smooth. If the sauce appears too thick, gradually add some of the reserved pasta water, stirring until the desired consistency is reached.

          Combine Everything: Using a fork or your hands, flake the rested salmon into large chunks. Gently fold the salmon pieces and the cooked fettuccine into the creamy sauce. If you're including fresh spinach, add it at this stage and toss everything together until the spinach wilts slightly.

            Finish with Dill: Stir in the freshly chopped dill. Taste the pasta and adjust the seasoning with more salt and pepper, if needed, for enhanced flavor.

              Serve: Plate the creamy lemon dill salmon pasta into individual bowls. Garnish each serving with additional dill and arrange lemon wedges on the side for an added zesty touch.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2-4