Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil. When the oil shimmers, place salmon fillets skin-side down, spacing them so they do not touch. Press gently for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and golden.

Finish in pan

Flip fillets and add 1 tbs butter and the halved lemon cut-side down to the pan. Spoon melted butter over the flesh and cook 2–3 more minutes for medium (internal 125–130°F / 52–54°C) or longer to preferred doneness. Remove salmon to a warm plate and tent loosely with foil to rest 3–4 minutes.

Cook pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tbs salt. Add 12 oz spinach fettuccine and cook according to package instructions until al dente (typically 3–5 minutes for fresh, 8–10 for dried). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Finish pasta

Return drained pasta to the pot or to a warm skillet over low heat. Add 1 tsp olive oil and 2–3 tbs reserved pasta water as needed to loosen. Toss gently to coat and keep warm until plating.

Sauté aromatics

In a small saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and cook, stirring, 2–3 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Deglaze

Add 1 tbs dry white wine (or stock) and simmer 1–2 minutes until mostly reduced.

Make sauce

Pour in 3 tbs heavy cream and bring to a gentle simmer. Stir in 2 tbs Greek yogurt (or crème fraîche) until smooth. Simmer very gently 1–2 minutes to thicken slightly.

Finish sauce

Remove from heat and stir in 2 tbs finely chopped fresh dill, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1–2 tbs reserved pasta water to reach desired consistency.

Divide the warm spinach fettuccine among four plates, twirling into nests if desired.

Place a rested salmon fillet on top of each pasta nest, skin side up or down as preferred.

Spoon 1–2 tbs dill cream sauce over each fillet and a little around the pasta. Garnish with lemon wedges, extra dill sprigs, and a light sprinkle of grated Parmesan if using.

Serve immediately while hot. Suggested accompaniment: a crisp green salad or roasted asparagus.