Salmon Recipe

Make pasta dough

On a clean work surface, mound the flour and make a well in the center. Add eggs, 1 tbs olive oil and 1/2 tsp salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs additional flour. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Roll and cut

Divide dough into 4 pieces. Keep pieces covered while working. Roll each piece through a pasta machine or with a rolling pin to about 1–2 mm thickness. Cut into desired shape (fettuccine recommended). Toss cut pasta lightly with a little semolina or flour to prevent sticking.

Cook pasta

Bring a large pot of salted water to a boil. Cook fresh pasta 2–3 minutes until al dente. Reserve 1/2 cup pasta cooking water before draining.

Prepare salmon

Pat salmon fillets dry with paper towels. Season skin and flesh sides with 3/4 tsp salt and 1/2 tsp black pepper.

Sear salmon

Heat 1 tbs olive oil in a nonstick or stainless skillet over medium-high heat until shimmering. Add salmon, skin-side down. Press gently to ensure even contact. Cook 4–5 minutes without moving until skin is crisp. Flip and add 1 tbs butter, spoon melted butter over flesh and cook 1–2 more minutes for medium (cook longer if you prefer well done). Transfer salmon to a plate and tent loosely with foil to keep warm.

Sauté shallots

In the same skillet (wipe out if there are large burnt bits leaving brown fond), melt 1 tbs butter over medium heat. Add minced shallots and sauté 2–3 minutes until softened and translucent but not browned.

Deglaze

Add 1 tbs white wine (or stock) to the pan to deglaze, scraping up any browned bits. Cook 1 minute until liquids reduce slightly.

Build sauce

Stir in 3 tbs heavy cream and 1 tbs chopped capers. Bring to a gentle simmer, then reduce heat to low and let thicken 1–2 minutes. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water a little at a time to reach a silky consistency.

Finish sauce

Remove from heat and stir in 2 tbs chopped fresh dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Toss pasta with sauce

Add the drained fresh pasta to the skillet with the sauce (or return sauce to the pasta pot). Toss gently to coat, adding reserved pasta water in small amounts if needed to loosen the sauce so it evenly coats the pasta. Stir in 2 tbs grated Parmesan if using.

Plate and top with salmon

Divide sauced pasta between two plates. Place a seared salmon fillet atop each nest of pasta (skin-side up or down as preferred). Spoon any resting juices from the salmon over the top.

Garnish

Scatter additional dill and a few extra capers on each plate. Serve immediately with lemon wedges if desired.